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Boned and Stuffed roast quail

By December 06, 2018 , , ,

My first experience with quail was at Maison Novelli in London about 20 years ago. It was served during a staff Christmas party and I had no idea what to expect when I saw "jumbo quail" on the menu. I knew it was poultry but had no idea how it would be served. So I got a surprise when this tiny whole roasted bird turned up on my plate. Having tried the bird, its a wonderful alternative to roast chicken and always fun to serve at dinner parties. I've even served it as an alternative to turkey at Christmas. It has a deeper flavour than chicken and is not too gamey. 
The bones can be a bit fiddly with this bird as they are so small so, ask your butcher to bone them out for you, that way you can slice the bird easily. I like to serve one quail per person. 

2 quail
Salt and pepper
10ml duck fat for basting

150g Sausage meat 
50g breadcrumbs
Mixed fresh herbs (thyme, rosemary and parsley) about 20g finely chopped
Half an onion finely chopped
2 cloves garlic finely chopped
1 small egg
Salt and pepper
10ml olive oil

In a frying pan, fry off the garlic and onions in the oil on a low heat until soft and glossy, place to one side to cool
In a bowl mix together the sausage meat, herbs, breadcrumbs, onions, egg and garlic until well combined
Stuff the cavity of the quail with the stuffing until the bird looks whole again
Smear the outside of the birds with the duck fat and season with salt and pepper
Cook in the oven at 180c (fan), 190c (normal) or set your BBQ up for indirect cooking at 180c for 25 minutes
Check that the stuffing inside is also cooked and at a minimum temp of 62c with a meat thermometer 
Allow to rest for 10 minutes in a warm place before serving

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