Stuffed Quails

Ingredients

• 8 quail
• 4 Tbsp breadcrumbs
• 2 Eggs
• 1 bunch parsley
• 80 g Butter
• 4 shallots
• 2 Garlic cloves
• 12 juniper berries
• 0.5 l red wine
• 0.1 l meat broth (from the can)
• 1 small tin truffles
• Salt
• Pepper
• allspice

Instructions

1. 1.

   Remove stuffed quails and keep warm. Deglaze pan with wine, reduce to syrupy consistency. Add meat broth and reduce again. Fold in remaining cold butter in small cubes. Slice truffles thinly and add along with canned juice; return quails to the fond and serve from the roasting pan.