Stuffed Quail With Rosemary Jus And Sage Potatoes Recipe

Name: Stuffed Quail With Rosemary Jus And Sage Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: quails Stuffed; 3 quails; 5 tablespoons cooked rice; 1 tablespoon green peas; 1 3/8 ounces button mushrooms chopped; 1 garlic clove small, minced; 1/4 onion small, finely chopped; 1 tablespoon butter; 2 tablespoons olive oil; 5/8 cup chicken stock; salt; black pepper; rosemary; quails Reserved carcasses of the; 1/2 cup mirepoix vegetable, onion, celery, carrot; 2 tablespoons olive oil; 3 3/8 tablespoons white wine; 7/8 cup chicken stock; 1 tablespoon rosemary; salt; black pepper; potatoes Sage; 9/16 pound baby potatoes; 2 teaspoons dried sage; 1 tablespoon butter; salt to taste

Servings: persons

quails Stuffed
3 quails
5 tablespoons cooked rice
1 tablespoon green peas
1 3/8 ounces button mushrooms chopped
1 garlic clove small, minced
1/4 onion small, finely chopped
1 tablespoon butter
2 tablespoons olive oil
5/8 cup chicken stock
salt
black pepper
rosemary
quails Reserved carcasses of the
1/2 cup mirepoix vegetable, onion, celery, carrot
2 tablespoons olive oil
3 3/8 tablespoons white wine
7/8 cup chicken stock
1 tablespoon rosemary
salt
black pepper
potatoes Sage
9/16 pound baby potatoes
2 teaspoons dried sage
1 tablespoon butter
salt to taste

1
For stuffed quails, make a filling by heating butter in a pan and sauteing the onion till it's translucent. Add garlic and mushrooms, season to taste and cook for a few more minutes. Mix the mushrooms with the rice and the peas. Debone the quail (you may leave bones in the wings), put a little bit of filling onto each bird, reshape it and sew it up. Put more filling inside to make it tightly stuffed. Tie up the legs and the wings. Heat olive oil in a pan and caramelize the birds on both sides. Add stock, cover with the lid and cook on low for about 20 minutes or until the quails are tender.
2
For rosemary jus, heat olive oil in a pan and caramelize the reserved bones together with the vegetables. Deglaze the pan with the wine, let it evaporate to syrupy consistency, then add the stock. Simmer for 15 minutes, and then strain through a sieve. Return to the pan and bring to boil again, add rosemary and reduce to the desired consistency. Adjust the seasoning.
3
For sage potatoes, boil the peeled potatoes, drain the water and, while the potatoes are still hot, add the butter and the salt and sprinkle with the sage.
4
To serve, remove the threads from the quails, place them on the plate and drizzle the rosemary jus over them. Arrange potatoes on the side.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 26 ingredients. The key ingredients include: quails Stuffed, 3 quails, 5 tablespoons cooked rice, 1 tablespoon green peas, and more.

Yes, Stuffed Quail With Rosemary Jus And Sage Potatoes falls under the Meat & Poultry 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.

Stuffed Quail With Rosemary Jus And Sage Potatoes

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