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🍽️ Roasted Quail with Cabbage Dish

859 kcal · 30 min · 4 servings

Ingredients

• 300 g Brussels sprouts
• 300 g red Brussels sprouts
• 200 g shallots
• 150 ml dry red wine
• 250 ml poultry stock
• 2 tbsp butter
• Nutmeg (freshly grated)
• Rosemary (for garnish)
• 4 quail (ready for the kitchen, eviscerated)
• Salt
• Pepper (from the mill)
• 1 onion
• 1 small apple
• 2 tbsp butter
• 2 slices toast bread
• 1 tbsp lemon juice
• 1 tsp fresh chopped rosemary

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Thoroughly wash the quails.
3. 3. Pat the quails dry inside and out with a kitchen towel.
4. 4. Season the quails inside and out with salt and pepper.
5. 5. Peel the onion.
6. 6. Peel the apple.
7. 7. Cut the apple in half.
8. 8. Remove the core from the apple halves.
9. 9. Cut the apple into small cubes.
10. 10. Cut the onion into small cubes.
11. 11. Heat 1 tablespoon of butter in a pan.
12. 12. Sauté the apple and onion cubes in the hot butter.
13. 13. Let the apple and onion mixture cool down completely.
14. 14. Remove the crusts from the bread slices.
15. 15. Cut the bread into small cubes.
16. 16. Heat the remaining butter in a pan.
17. 17. Toast the bread cubes in the butter until golden brown.
18. 18. Mix the toasted bread cubes with the cooled apple and onion mixture.
19. 19. Season the filling with lemon juice.
20. 20. Season the filling with chopped rosemary.
21. 21. Season the filling with salt and pepper.
22. 22. Stuff the quails with the prepared filling.
23. 23. Close the opening of the quails using a toothpick or tie them together with kitchen twine.
24. 24. Brush the quails externally with oil.
25. 25. Place the quails in a greased roasting pan.
26. 26. Roast the quails in the preheated oven for 25 to 30 minutes.
27. 27. Brush the quails multiple times with oil or butter during the roasting time.
28. 28. Remove the tough ends and outer leaves from the Brussels sprouts.
29. 29. Wash the Brussels sprouts thoroughly.
30. 30. Bring water to a boil and add some salt.
31. 31. Cook the Brussels sprouts in the boiling salted water for 10 to 15 minutes.
32. 32. Drain the Brussels sprouts.
33. 33. Let the Brussels sprouts drain well.
34. 34. Peel the shallots.
35. 35. Remove the quails from the roasting pan.
36. 36. Keep the quails warm.
37. 37. Sauté the shallots briefly in the pan juices from the roasting pan.
38. 38. Deglaze the shallots with red wine.
39. 39. Deglaze the sauce with meat stock.
40. 40. Reduce the sauce by simmering until it has halved in volume.
41. 41. Season the sauce with salt and pepper to taste.
42. 42. Halve the cooked Brussels sprouts.
43. 43. Melt some butter in a pan.
44. 44. Toss the Brussels sprouts briefly in the melted butter.
45. 45. Season the Brussels sprouts with salt, pepper, and nutmeg.
46. 46. Arrange the quails on a serving platter.
47. 47. Distribute the Brussels sprouts and shallots around the quails.
48. 48. Serve the sauce in a separate gravy boat.
49. 49. Garnish the dish with fresh rosemary.
50. 50. Serve the dish warm.

Nutrition per serving

• kcal: 859
• Protein: 124 g · Fett/Fat: 28 g · Carbs: 21 g