Stuffed Quail in the Oven

This simple recipe will tell you how to cook quail tasty and beautiful at the same time. Juicy meat stuffed with bacon, whiskey, marmalade and baked in the oven will amaze everyone and everyone with its taste. Fried potato pillow with pears and apples will complement the dish.

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You will need

• For four people:

• - light brown sugar - 3 tbsp.;

• - pear - 2 pcs;

• - apples - 2 pcs;

• - potatoes - 900 g;

• - chicken broth - 1.7 cups;

• - chicken egg - 1 pc;

• - parsley - 1 tablespoon;

• - breadcrumbs - 60 g;

• - butter - 70 g;

• - bacon - 18 slices;

• - onions - 0.5 pcs;

• - quail - 8 pcs;

• - freshly ground pepper - to taste;

• - fresh thyme - 2 tsp;

• - whiskey - 0.5 cups;

• - marmalade - 0.5 cups.

Instruction manual

1

In a bowl, mix whiskey, marmalade, fresh thyme. Mix well, salt and pepper to taste.

2

Lubricate clean and dried quail with marinade, cover and leave in this form in the refrigerator for an hour, even better - for the whole night.

3

Preheat the oven to 200oC. Chop 2 slices of ham into small pieces. Combine the bacon and chopped onions, add 15 g butter and fry over medium heat in a pan until the bacon is crispy. Then remove from heat and break the egg into it, add chopped parsley.

4

Stuff each quail with the resulting stuffing. Cut 8 slices of bacon into halves and put on top for each carcass. Pour marinade on top, pepper. Bake in the oven for half an hour until cooked. Water the birds with marinade and excreted juices every 10 minutes.

5

While the quail is baked, evaporate half the chicken stock over medium heat. Add to it 2 tablespoons of whiskey, serve this mixture as a sauce.

6

Cut pears, apples and potatoes washed in water into slices. Melt the remaining butter in a large roasting pan or pan. Add the potatoes, lay on top the remaining bacon, divided into two parts. Cook the ingredients until the potatoes are golden for 15 minutes. Next, add pears with apples and mix. Pour in sugar, salt, thyme and pepper to taste, mix again.

7

Cover the frypot or pan with a lid or foil. Bake in the oven for half an hour at 205oC. Serve stuffed quail must be hot, as an independent dish.