← All recipes

🍝 Quail Stew with Rice Noodles

610 kcal · 30 min · 4 servings

Ingredients

• 800 g squash breast
• 450 g pearl onions
• 20 g butter
• 1 tbsp olive oil
• 400 ml poultry stock (from the jar)
• 150 l rice wine
• 1 bay leaf
• 1 sprig rosemary
• thyme (1 sprig each)
• basil (1 sprig each)
• 0.5 untreated lemon peel (cut into julienne)
• 4 juniper berries
• lemons (juice)
• 1 pinch ginger
• salt
• pepper (from the mill)
• 250 g rice noodles
• 1 level tbsp cornstarch
• 150 g crème fraîche

Instructions

1. 1. Rinse the quail breast under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the meat into small, bite-sized cubes.
4. 4. Peel the onions and prepare them.
5. 5. Heat butter and oil in a large pan.
6. 6. Brown the meat together with the pearl onions on all sides.
7. 7. Deglaze the meat with rice wine.
8. 8. Pour in poultry stock.
9. 9. Add the herbs, juniper berries, ginger, lemon juice, and lemon zest to the pan.
10. 10. Let the dish simmer gently over low heat for about 30 minutes.
11. 11. Season the stew with salt and pepper.
12. 12. Mix cornstarch with a little water until smooth, ensuring no lumps remain.
13. 13. Add the starch mixture to the stew.
14. 14. Bring the sauce to a brief boil.
15. 15. Let the sauce thicken.
16. 16. Stir Creme Fraiche into the finished sauce.
17. 17. Cook the rice noodles according to the package instructions.
18. 18. Drain the noodles.
19. 19. Serve the rice noodles alongside the quail stew.

Nutrition per serving

• kcal: 610
• Protein: 40 g · Fett/Fat: 25 g · Carbs: 54 g