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🍽️ Autumn Quail with Apple-Onion Stuffing and Vegetables

979 kcal · 30 min · 4 servings

Ingredients

• 4 quails (kitchen-ready, giblets removed)
• salt
• pepper (from the mill)
• 1 onion
• 1 small apple
• 2 tbsp butter
• 2 slices toast bread
• 1 tbsp lemon juice
• fats (for the roasting pan)
• 4 tbsp vegetable oil (for brushing)
• 250 g mixed wild mushrooms (e.g. porcini, chanterelles, brown caps, chestnut mushrooms, button mushrooms, etc.)
• 250 g cooked, waxy potatoes
• 150 g chard
• 3 tbsp rose hips
• 4 sprigs thyme
• 200 ml dry red wine
• 1 tsp tomato paste
• 300 ml meat broth
• 1 tbsp butter
• 1 tbsp flour

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the quails thoroughly and pat them dry with a kitchen towel.
3. 3. Season the quails with salt and pepper both inside and out.
4. 4. Peel the onion and the apple.
5. 5. Cut the apple in half and remove the core.
6. 6. Cut the apple and onion into small cubes.
7. 7. Heat one tablespoon of butter in a pan and sauté the apple and onion cubes.
8. 8. Let the apple and onion mixture cool down completely.
9. 9. Remove the crusts from the toast bread.
10. 10. Cut the toast bread into small cubes.
11. 11. Toast the bread cubes in the remaining butter until golden brown.
12. 12. Mix the toasted bread cubes with the cooled apple and onion mixture.
13. 13. Season the stuffing with lemon juice, salt, and pepper.
14. 14. Stuff the quails with the prepared filling.
15. 15. Close the quails as desired using kitchen twine or toothpicks.
16. 16. Brush the quails with some oil.
17. 17. Place the quails in a greased roasting pan.
18. 18. Roast the quails in the preheated oven for 25 to 30 minutes.
19. 19. Brush the quails with oil or butter several times during the roasting process.
20. 20. Clean the mushrooms and wipe them thoroughly with a kitchen cloth.
21. 21. Cut large mushrooms into smaller pieces.
22. 22. Peel the potatoes and cut them into smaller pieces.
23. 23. Wash the chard, remove the tough stems, and spin it dry.
24. 24. Fry the potato pieces in a hot pan with oil until browned on all sides.
25. 25. Add the mushrooms to the pan and fry them briefly.
26. 26. Fold in the chard, rose hips, and thyme into the vegetables.
27. 27. Season the vegetables with salt and pepper.
28. 28. Let the vegetables simmer for another 5 minutes.
29. 29. Remove the quails from the oven and keep them warm.
30. 30. Deglaze the pan juices in the roasting pan with red wine.
31. 31. Let the sauce reduce slightly.
32. 32. Stir the tomato paste into the sauce.
33. 33. Pour the meat broth into the sauce.
34. 34. Let the sauce simmer briefly.
35. 35. Thicken the sauce with flour butter (flour and butter kneaded together in a 1:1 ratio).
36. 36. Season the sauce with salt and pepper to taste.
37. 37. Divide the vegetables among the plates.
38. 38. Place the quails on top of the vegetables.
39. 39. Drizzle the quails with the sauce and serve.

Nutrition per serving

• kcal: 979
• Protein: 118 g · Fett/Fat: 39 g · Carbs: 29 g