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Category : The Bird
Region : Southeast ~ Prairie
Rating : 5
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Stuffed Quail (Guhgwe)
Contributor : Added by Administrator
Tribal Affiliation : ~ I Am From The Eastern Band of Cherokee, The Ugaya ~
Orgin of Recipe : Offered by Jerry Shadowhawk Hicks... who learned this from my grand father
Type of Dish : Today's Native Dishes
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Ingredients
- 1/2 Cup Celery
- 1\2 Cup Butter3
- 1 Cup Of Onions
- 2 Cups Of Chicken Stock
- 1/4 Cup Of Whole Pepper Corns
- 1 Cup Of Sweet Red Peppers
- A Pan Of Corn Bread
- 2 Cups Of White Beans
- 3 Whole Cleaned Quails
- Cups Blackberries
- 1/2 Cup Leeks
- 3 Cups Water
- Tbs. Garlic
- 2 Cups Corn
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Directions
First you rub your quail down with butter.
Then chop your corn bread into cubes.
Sauté your onions, leeks, garlic, celary, corn, diced red pepper, white beans.
Be careful not to mash the beans up.
Crush the pepper corns and add to the mixture.
Reduce heat add chicken stock bring to a boil.
Take off heat add part of mixture to corn bread add till corn bread mixture is thick enough to make a little ball in your hand.When it is thick stuff the quail with the mixture.Bake at 350 degrees for 25 mins.Sauce: pour the water into a sauce pan bring to a boil.
Add blackberries mash them up add one tsp. Sugar to thicken.
Strain into a bowl.
Serve sauce on top of the quail
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If you would like to contribute your own Native American or First Nation's recipe to this database, please send it to me through an email by clicking on the 'Contact Us' link above.
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