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🍽️ Quail with Liver Stuffing and Truffle Sauce

360 kcal · 30 min · 4 servings

Quail with Liver Stuffing and Truffle Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Remove the innards from the quails.
  2. 2. Rinse the birds under running water.
  3. 3. Pat them completely dry with a kitchen towel.
  4. 4. Clean the quail livers of membranes and gall bladders.
  5. 5. Chop the livers roughly.
  6. 6. Mix the chopped livers with breadcrumbs, eggs, spices, and chopped parsley.
  7. 7. Puree the mixture with a hand blender until smooth.
  8. 8. Season the quails inside and out with salt and pepper.
  9. 9. Fill the quails with the liver stuffing.
  10. 10. Tie the stuffed quails into small packets using kitchen twine.
  11. 11. Heat half of the butter in a large casserole dish.
  12. 12. Peel the shallots and garlic.
  13. 13. Chop the shallots and garlic finely.
  14. 14. Sauté the vegetables in the hot butter.
  15. 15. Add the quails to the casserole dish.
  16. 16. Brown the quails on all sides.
  17. 17. Place the casserole dish in the oven.
  18. 18. Roast the quails at 225 degrees for 15 minutes.
  19. 19. Remove the casserole dish in between.
  20. 20. Baste the quails repeatedly with the pan juices.
  21. 21. Crush the juniper berries with a knife.
  22. 22. Add the crushed juniper berries to the sauce 5 minutes before the end of the cooking time.
  23. 23. Remove the stuffed quails from the casserole dish.
  24. 24. Keep the quails warm.
  25. 25. Deglaze the pan drippings in the casserole dish with wine.
  26. 26. Reduce the liquid until it is syrupy.
  27. 27. Pour in the meat broth.
  28. 28. Reduce the sauce as well.
  29. 29. Cut the remaining cold butter into small pieces.
  30. 30. Stir in the butter pieces gradually.
  31. 31. Slice the truffles thinly.
  32. 32. Add the truffle slices and the juice from the can to the sauce.
  33. 33. Return the quails to the sauce.
  34. 34. Serve the quails directly in the casserole dish.

Nutrition per serving