Quail stuffed with mushrooms, with grape garnish.

Quail stuffed with mushrooms, with grape garnish.

With quail carefully remove the entire skeleton, leaving only the bones on the wings and legs. Believe me, it is not difficult. The main thing to start with the breast. Good wash and wipe dry. Rub with salt and freshly ground pepper.

Prepare the filling: In a saucepan with a thick bottom to melt the butter. Fry until transparent shallots and a clove of garlic. Add not very finely chopped mushrooms. If there are mushrooms, even dried, add them, so it will be much more fragrant and delicious. Sauté mushrooms until light brown. Remove from heat, add a handful of bread crumbs, egg, salt, pepper, favorite herbs and a little cream. Stir weight stuff the quail. Abdomen fasten with toothpicks. Legs and wings associate culinary thread.

Lightly butter top lap lay a few strips of bacon that it is not necessary. I had 2 bacon, 2 no, because these are without bacon to taste sweeter. Put in the oven at 190 degrees for 25-30 minutes. Periodically, you can water the fat derived from frying.

For grape garnish in a pan in butter lightly fry seedless grapes, adding a sprig of thyme, add a little white wine, salt and pepper. Put out 2-3 minutes.

Bon Appetit!

You can leave a response, or trackback from your own site.

Leave a Reply