Maurische Quail
Maurische Quail is a recipe featuring fresh ingredients from the wild game category. Try this and other recipes from Spoonsparrow!
Ingredients
- 720 g quail (prepped, 4 quails)
- 4 thyme sprigs
- Salt
- Pepper
- ground cumin
- 50 g Raisins
- 100 ml grape juice
- 150 g onions
- 2 Garlic cloves
- 1 large red chili pepper
- 150 g blue grapes
- 2 tbsp olive oil
- 6 rosemary sprigs
- 2 Bay leaves
- 120 ml poultry stock
Instructions
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1.
Clean and rinse the quail, then split them lengthwise with a sharp knife. Remove thyme leaves from the stems. Season the quail with salt, pepper, cumin, and thyme. Soak the raisins in grape juice.
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2.
Peel onions and garlic. Slice onions into rings and garlic into thin slices. Halve the chili lengthwise, deseed, and cut diagonally into thin strips. Wash grapes, drain, remove stems, halve, and deseed.
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3.
Heat oil in an ovenproof pan, sear the quail skin-side down until browned. Flip them and add rosemary sprigs, bay leaves, onions, garlic, and chili strips; cook for about 1 minute more. Add the raisins with grape juice and stock.
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4.
Bake the quail on the second rack from the bottom in a preheated oven at 200°C (Gas 3, convection 180 °C) for an additional 15 minutes. Add grapes 5 minutes before the end of cooking time. Serve hot.
