Quail with Bread Crumb Filling
Quail with bread crumb filling is a recipe featuring fresh ingredients from the wild game category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Knödelbrot
- 150 ml milk
- 5 shallots
- 3 tbsp olive oil
- 1 tsp dried marjoram
- 1 egg
- Salt
- pepper (from grinder)
- 4 quail (ready to cook)
- 2 Garlic cloves
- 4 fresh bay leaves
- 3 sprigs parsley
- 250 ml white wine (Muskateller)
Instructions
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1.
Place the Knödelbrot in a bowl. Bring the milk to a boil, pour over the bread and let it soak for about 10 minutes. While that steams, peel one shallot and finely dice it. Sauté in 1 tbsp hot oil until translucent, then add to the bread mixture. Stir in marjoram and egg, season with salt and pepper. Wash the quail thoroughly and fill them with the crumb mixture. Tie with kitchen twine.
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2.
Preheat the oven to 200 °C (400 °F) fan‑forced or conventional heat.
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3.
Peel the remaining shallots and cut into strips. Peel and mince the garlic. Place both with bay leaves in a greased roasting pan, lay the quail breast side up on top. Brush with oil, season, then roast. After about 10 minutes sprinkle with chopped parsley, pour some wine over them. Roast for another ~25 minutes, basting occasionally with wine. During the last 10 minutes turn on the grill if desired.
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4.
Taste before serving and remove the twine.
