Oven-Roasted Quail Stuffed with Fine Herbs - Gourmet Delight

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Servings

4 servings

Yield

4 quails

Calories

Approximately 300 calories per serving

Step into the realm of sophisticated dining with our Oven-Roasted Quail Stuffed with Fine Herbs. This dish is a testament to the beauty of simplicity, combining the delicate flavors of quail with the aromatic presence of fine herbs. Each quail is meticulously prepared, its cavity filled with a fragrant blend of thyme, rosemary, sage, and parsley, ensuring that every bite is infused with the essence of these herbs. The skin crisps to a golden perfection in the oven, contrasting beautifully with the tender, juicy meat within. This dish not only pleases the palate but also enchants the senses with its aromatic bouquet, making it a perfect centerpiece for a special dinner or a sophisticated gathering. The fine herbs, carefully chosen for their complementary flavors, elevate the natural succulence of the quail, creating a harmonious blend of tastes and textures. Oven-Roasted Quail Stuffed with Fine Herbs is more than a meal; it’s a culinary experience that invites you to savor the refined simplicity of gourmet cooking.

Ingredients

4 whole quails, cleaned and ready for stuffing – The centerpiece of this dish, chosen for their delicate flavor.
1/4 cup of fresh thyme, finely chopped – Adds a subtle, earthy flavor.
1/4 cup of fresh rosemary, finely chopped – Its aroma complements the gamey taste of quail.
1/4 cup of fresh sage, finely chopped – Brings a slight peppery flavor.
1/4 cup of fresh parsley, finely chopped – Adds freshness and color.
2 cloves of garlic, minced – For a hint of pungency.
2 tablespoons of olive oil – Helps to keep the stuffing moist and adds richness.
Salt and pepper to taste – Essential for seasoning.
1/2 cup of dry white wine – Used for deglazing and adding depth to the dish.

Instructions

Preheat your oven to 375°F (190°C).
In a bowl, mix together the chopped thyme, rosemary, sage, parsley, minced garlic, and 1 tablespoon of olive oil. Season with salt and pepper.
Carefully stuff each quail with the herb mixture, ensuring not to overfill.
Truss the quails with kitchen twine to keep the stuffing inside and maintain their shape during cooking.
Heat the remaining olive oil in a roasting pan over medium heat. Sear the quails on all sides until golden brown.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom.
Place the quails in the oven and roast for about 30 minutes, or until the internal temperature reaches 165°F (74°C).
Let the quails rest for a few minutes before serving.

Tips & Tricks

Sourcing Quails: For the freshest flavor, source your quails from a reputable butcher or specialty market.
Herb Alternatives: Feel free to experiment with different herbs based on availability and preference.
Serving Suggestion: Serve the quails on a bed of wild rice or alongside roasted vegetables for a complete meal.
Wine Pairing: A light-bodied red wine, such as Pinot Noir, complements the flavors of the dish beautifully.

Mise en Place

Ingredients

Utensils

Whole quails
Fresh thyme
Fresh rosemary
Fresh sage
Fresh parsley
Garlic
Olive oil
Salt and pepper
Dry white wine

Mixing bowl
Kitchen twine
Roasting pan
Oven
Meat thermometer
Cutting board
Chef’s knife

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