Quail stuffed with Dirty Rice, seasoned with Cajun Seasoning and Smoked with Pecan
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Pecan Smoked Cajun Quail stuffed with Dirty Rice Recipe at Mossy Oak Camp
WHAT MALCOM USED IN THIS RECIPE:
– Quail sourced from Mossy Oak Game Keeper Butchery
– Malcom’s King Craw Cajun Season
Smoked Quail stuffed with Dirty Rice Ingredients:
– 4-5 whole quail
– 1 Tablespoon Peanut Oil
– 1 Tablespoon Olive Oil
– 1lb ground wild boar
– 2 cups white rice
– 1 small onion diced
– 1 small bell pepper diced
– 1 stalk celery diced
– 3 cloves garlic minced
– 2 Tablespoons Malcom’s King Craw Cajun Seasoning
– 3 1/2 cups Beef Broth
Smoked Quail stuffed with Dirty Rice Directions:
1. Heat olive oil in pan and add the onion, bell pepper, celery, and garlic and sauce for 2-3 minutes until vegetables are soft. Season with about 2 teaspoons of Cajun Seasoning.
2. Add wild boar to a pan and brown.
3. Add rice and beef broth to pan, bring to a boil and reduce heat to a simmer. Cook covered for 20 minutes or until rice is soft and has absorbed all of the moisture.
4. Prepare Smoker for indirect cooking at 300°F using pecan wood for smoke flavor
5. Stuff rice mixture into cavity of each quail. Dry the skin well with paper towel and coat with peanut oil. Season each quail with remaining Cajun Seasoning.
6. Place on smoker and cook until internal temperature reaches 165°F in the thickest part of breast.
7. Serve over remaining dirty rice.
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