Roast Quail

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Roast Quail
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 40 min.
Ready in

Ingredients

for
4
For the quail
8 Quail (with liver)
4 Tbsps breadcrumbs
2 eggs
1 bunch parsley
80 grams butter
4 shallots
2 garlic cloves
12 Juniper berries
1 handful Grape (white)
½ l Red wine
125 milliliters Beef broth (prepared)
salt
peppers
allspice
800 grams Spinach
4 Tbsps olive oil
For the chips
2 (large, red-skinned) potatoes
vegetable oil (for frying)
How healthy are the main ingredients?
SpinachGrapeolive oilparsleyeggshallot

Preparation steps

1.

For the quail: Rinse quail and pat dry. Rinse livers and chop coarsely. Puree livers, breadcrumbs, eggs, spices and chopped parsley to form a smooth filling. Season quail with salt and pepper, stuff with filing and secure with kitchen twine. Heat half the butter in a large roasting. Peel and mince shallots and garlic, then add to pan. Add quail to pan nad roast for 15 minutes in an oven preheated to 225°C (approximately 425°F). Baste with pan drippings throughout cooking time.

2.

Meanwhile, Rinse spinach and shake dry. Heat olive oil in a large pot and add spinach. Season with salt and pepper and cook for about 5-8 minutes. Continue to cook until liquid has evaporated.

3.

Crush juniper berries with and add to quail 5 minutes before the end of roasting time. Remove quail from oven, place of a baking sheet and return to oven. Reduce oven temperature to 80°C (approximately 175°F).

Rinse grapes, cut in half and remove seeds. Deglaze roasting pan with wine and reduce until syrupy. Add broth and grapes. Stir in remaining butter and season with salt and pepper.

4.

Rinse potatoes thoroughly and thinly slice. Rinse slices and pat dry. Heat oil in a saucepan and add slices of potato. Cook until crispy and golden. Remove and drain on paper towels. 

5.

Remove quail from oven and slice. Plate quail and serve with spinach and chips, drizzled with sauce.