Wild Rice-stuffed Quail with Shiitake, Brussels Sprouts, Spinach, and Herbs

To prepare the stuffing: Bring the rice and chicken stock to a boil over high heat; lower the heat to medium-low, cover, and simmer until the grains have burst and “bloomed,” 35 to 40 minutes. Drain and cool.

Heat the butter in a saute pan or skillet over medium-high heat and saute the shallot, onion, and garlic until translucent, 2 to 3 minutes. Season with salt and pepper. Add the chopped herbs and pecans and toss to combine. Blend with the cooked, cooled wild rice.

Season the insides of the quail with salt and pepper and stuff. Do not overstuff; fill just enough to create a natural shape. Rub the skins with a little butter. The quail may be made up to this point one day in advance and refrigerated.

To prepare the sauce: Put the cream in a saucepan, lightly season with salt and pepper, and bring to a boil. Immediately reduce the heat to medium-low and simmer, stirring occasionally, until reduced by half, about 35 minutes. Keep warm.

Heat 2 tablespoon of the butter in a saute pan or skillet over medium-high heat and saute the shallots until translucent, 2 to 3 minutes. Add the chicken stock and half of each herb. Simmer until the pan is nearly dry, 20 to 25 minutes. Strain the cream into the sauteed herbs and add the remaining fresh chopped herbs. Adjust seasoning with salt and pepper.

Heat the remaining 2 tablespoons of butter in a non-stick saute pan or skillet and saute the mushrooms, stirring occasionally, until cooked and softened, about 5 minutes. Add the cream-herb mixture and bring the sauce to a simmer over medium-low heat. Keep warm.

To prepare the brussels sprouts: Trim the stem end of all the brussels sprouts and remove one layer of leaves. Discard these. For each sprout, cut again at the stem end, about 1/16th inch in, and remove the next set of leaves with the piece of stem attached. Continue working to the center of the sprout, removing each layer of leaves, until you have taken the entire sprout apart and created a cluster of leaves attached to pieces of stem. Repeat with all the sprouts. Rinse the separated sprouts and drain in a colander.

Heat 4 tablespoons of the butter and the spinach in a medium non-stick saute pan or skillet and cook until the spinach is wilted, 2 to 3 minutes. Toss occasionally in the butter as it is wilting. Set aside.

In a separate non-stick saute pan or skillet, heat the remaining butter and add the brussels sprouts leaves along with the water that naturally clings to them. Saute the leaves, tossing them over and over in the hot butter to heat thoroughly. Do not overcook; the sprouts should be hot, with plenty of texture, not limp. Keep warm.

To cook the quail: Preheat the oven to 375 F. If the quail have been refrigerated, bring them to room temperature. Roast the quail in a baking pan for 10 minutes, then baste with pan juices. Roast, basting occasionally, until an instant-read thermometer inserted into the stuffing reads 160 F., about 45 to 50 minutes. If the quail become too brown while they are roasting, cover the tops loosely with foil. Remove from the oven and let rest for 10 minutes. Brush with pan juice just before serving.

To serve: Arrange a portion of wilted spinach on one side of each serving plate. Cover the rest of each plate with hot mushroom sauce. Arrange a portion of brussels sprouts on top of the spinach, flowing over onto the mushroom sauce. Place a stuffed quail on top of the brussels sprouts where they cover the mushroom sauce. Garnish each with a sprig of thyme or rosemary.