Delicooks

castellano

Home > Recipes > Second Courses > Stuffed Quail

Second Courses

Stuffed Quail

By Delicooks Twitter Post the recipe on facebook Your email (*) print

At a glance

Serves:: 4
Difficulty:: Easy
Cost per serving::: Media
Method:: 45 min.

Ingredients

4 quail
3 Golden Delicious apples
100 gr. prunes and raisins
1 bunch garlic sprouts
1 tray of carrots
100 gr. green beans
1 handful of broccoli florets
1 winter truffle
1 glass of red wine

Method

Peel two apples and dice into roughly 1cm cubes. Mix with with sliced truffle, plums and grapes and stuff inside the quails.
Roast in the oven for 25 minutes at 200ºC.
When the quail are roasted, remove from baking dish and add the glass of red wine to the juices. Mix into a gravy sauce and reserve.
Cook the remaining vegetables to accompany the dish.
Allow one quail per serving, with roast apple and a serving of vegetables and a spoonful of sauce.

Tip

Tie the vegetables up in little bundles for a more elegant presentation.

Recommended wine

Red wine with honeyed notes, with excellent balance between wood and fruit and a fresh and lingering finish. A good concentration of ripe dark fruits with soft and sweet toasted notes of vanilla, cocoa and cinnamon. For example, Casa de la Ermita Crianza from Bodegas Casa de la Ermita, of D. O. Jumilla.

Comments

Search for recipes

Search with google

Register
1. Receive special offers.
2. Receive special news.
Register now for free
RSS

All

Recipes

Products

People

Travel

Healthy living

Style

subscribe

What is RSS, and how does it work?