Alfredo Viazzi's Quails Hunter Style Recipe

Name: Alfredo Viazzi's Quails Hunter Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup crustless bread chunks or 4 slices white bread, trimmed of crusts; 1/2 cup plus 2 tablespoons extra virgin olive oil; 1 1/2 teaspoons finely chopped garlic; 4 juniper berries, crushed; Coarse salt; 3 to 4 fresh sage leaves; 2 tablespoons brandy; 1 dozen fresh quails, cleaned; 3 tablespoons butter; 1 tablespoon rosemary leaves; 8 pieces imported dried porcini, presoaked in lukewarm water 1 1/2 hours in advance, and 2 tablespoons soaking water reserved; 1/2 cup Barolo wine, or other robust dry red; 1 teaspoon Balsamic vinegar; Freshly ground pepper to taste

Servings: persons

1 cup crustless bread chunks or 4 slices white bread, trimmed of crusts
1/2 cup plus 2 tablespoons extra virgin olive oil
1 1/2 teaspoons finely chopped garlic
4 juniper berries, crushed
Coarse salt
3 to 4 fresh sage leaves
2 tablespoons brandy
1 dozen fresh quails, cleaned
3 tablespoons butter
1 tablespoon rosemary leaves
8 pieces imported dried porcini, presoaked in lukewarm water 1 1/2 hours in advance, and 2 tablespoons soaking water reserved
1/2 cup Barolo wine, or other robust dry red
1 teaspoon Balsamic vinegar
Freshly ground pepper to taste

1
Soak bread in 1/2 cup olive oil in a mixing bowl; work the oil well into the bread.
2
Add garlic, juniper berries, salt to taste and sage leaves.
3
Knead all ingredients into the bread.
4
Add the brandy and mix well.
5
Divide the mixture into 12 parts, and stuff each quail with one part.
6
Cover the quails with a towel and leave out at room temperature for five hours.
7
Take the stuffing out of quails and set the quails aside.
8
Melt the butter in a saucepan over medium flame.
9
Break up the bread stuffing into the butter.
10
Cook for 5 minutes.
11
Add the rosemary and porcini to the pan.
12
Lower the flame and simmer, stirring with a wooden spoon.
13
Add the porcini water and keep simmering.
14
Add the wine and let evaporate for 8 minutes.
15
Mix well and remove from fire.
16
Keep warm.
17
Split the quails down from the breast side, leaving them attached by the backbone.
18
Rub the quails with a mixture of the remaining 2 tablespoons olive oil, vinegar, and salt and freshly ground pepper to taste.
19
Heat a cast iron skillet or a griddle to very hot.
20
Lay the birds on the griddle, open side down.
21
Place a heavy object over them to press them down flat.
22
Add some extra oil if necessary and cook 10 minutes.
23
Turn the quail on their backs, replace the heavy object over them and cook another 10 minutes.
24
Heat the sauce, stirring and tasting for seasoning.
25
Arrange the quails on a serving platter and spoon the sauce over them.
26
Serve immediately.

348

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup crustless bread chunks or 4 slices white bread, trimmed of crusts, 1/2 cup plus 2 tablespoons extra virgin olive oil, 1 1/2 teaspoons finely chopped garlic, 4 juniper berries, crushed, and more.

Yes, Alfredo Viazzi's Quails Hunter Style falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Alfredo Viazzi's Quails Hunter Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions