Quail stuffed with mushrooms - recipe
Regional speciality Šumava
Cooking time:50 min
While quail‘s eggs are now relatively widespread, sourcing the actual bird to make this dish fit for a king might still prove difficult. Hunting wild quail is banned in this country. Should you be fortunate enough to ‚track down‘ some quails, they will either be from a private smallholding or imported.
Ingredients:
| 4 whole quails 300 g chicken breast 8 g salt 0,5 g ground white pepper 80 g walnuts 1 egg (40 g) |
250 g mushrooms 150 g butter onion cream 50 g fine flour |
Instructions:
Leave the fresh quails in a cool place for several days. Then clean them off, chop off the head and the tips of the wings and de-bone from the spine outwards. With the tip of a sharp knife take out the first small bones in the legs and clean up the ends of the legs.
Grind the chicken breasts into a fine mince, add spice, some of the mushrooms, the nuts and the egg. This mixture shouldn’t be too thick.
Spread the quail out skin side down on a sheet of well greased tin foil and stuff with the meat. Make sure it is well spread out, and if need be pull the breast out from inside. Then open up the skeleton to the spine where there is less meat. Wrap the stuffed quail in tin foil and seal tightly.
Cook in a preheated oven at 230 °C until the meat is soft, which should take around 45 minutes. If need be, pour over with hot water. Then unwrap the quails and leave to go golden brown in the oven. Before doing this, wrap the ends of the legs in foil so that the bones remain light in colour.
Fry the finely chopped onion in butter, add the sliced mushrooms and a pinch of salt and cook. Add flour and simmer. Mix the sauce until frothy then finish off with a drop of cream.
Serve with:
potatoes in various guises, red sauerkraut in wine and light gnocchi
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