Ingredients Jump to Instructions ↓

  1. 9 quail (1 1/2 quail per serving)

  2. 8 juniper berries marinated

  3. 2 to 3 hours in

  4. 1/4 cup (60ml) Madeira wine

  5. 1 1/2 cups (375ml) wild rice, cooked

  6. 1 large red apple, cored and diced

  7. 3 tbsp (45ml) cream

  8. 1 egg yolk salt and pepper to taste pinch lemon thyme MIREPOIX

  9. 2 tbsp (30ml) butter

  10. 2 green onions, chopped

  11. 1 small carrot, diced

  12. 1 small stalk celery, diced

Instructions Jump to Ingredients ↑

  1. Method : With quails on their backs and starting at the tail end, make incision along breast. Carefully remove all small bones from breast and back sections, leaving the legs intact. TO PREPARE STUFFING: Melt butter in a pan. Add green onions. Cook until softened . Add the livers and hearts of quail. Cook 5 minutes. Mix in the wild rice and diced apple. Stir in cream and egg yolk to bind all ingredients together. Season to taste. TO PREPARE MIREPOIX: Melt butter. Saute vegetables until tender. Spoon into the bottom of an ovenproof dish. Spoon stuffing into cavity of quails. Stitch incision with cotton thread, Arrange quails over mirepoix in one layer. Bake at 400F (200C) for 15 to 20 minutes, basting frequently. Lift quails from dish and remove stitches, Keep warm. TO PREPARE SAUCE: Discard vegetables, but pour pan juices into a small saucepan. Add juniper berry mixture and chicken stock. Bring sauce to a boil. Reduce until thickened. Season, strain and spoon the sauce over the quails before serving.


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