Recipes Featuring Quail Liver
View all 2Roasted Quail with Wild Mushrooms
Celebrate the bounty of the Southern hunt with this elegant dish of roasted quail served on a bed of wilted autumn greens. The quail can be farm-raised or wild, and the savory stuffing features a mix of wild mushrooms for a delightful earthy flavor.
Venetian Liver and Onions
A classic Italian dish featuring tender calf's liver sautéed with caramelized onions, herbs, and a touch of butter.
Roasted Quail with Wild Mushrooms
This recipe is a wonderful way to celebrate the spoils of the Southern hunt, though it is just as delicious when made with farm-raised quail. If quail livers aren't included with the quail, chicken livers would be a good substitute. The size of a quail makes each bird a perfect individual portion for a dinner party. To make the stuffing, we've used another reward of the "hunt": wild mushrooms. When we forage in the woods near Summerland Farm, the mushrooms we most often find are chanterelles and hen-of-the-woods, especially prolific during a moist season. If you are foraging, be absolutely sure you know what you are looking for, as poisonous varieties can sometimes look dangerously similar to edible ones. To be on the safe side, visit a gourmet market or natural foods grocery store for a nice choice of mushrooms. We serve the quail on a bed of Wilted Autumn Greens.