Stuffed Roast Quails with a Red Wine Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Game Cookery

By Patricia Lousada

Published 1989

  • About

If you have time bone out the breasts following the instructions for Boned Pheasant Périgord but only removing the carcase and leaving the legs intact. This is quite quick to do as boning legs is the fiddly bit.


For the stuffing

  • 2 tablespoons butter
  • 140 g (5 oz) mushrooms


Sauté the mushrooms in half the butter, stirring, until they give off their juices. Season with lemon juice, salt and pepper and boil hard until the mushrooms are nearly dry. Scrape into a bowl. Add the remaining butter to the pan and sauté the bacon, pork, and livers until lightly cooked. Pour away most of the fat and add the meat to the mushrooms. Stir in the breadcrumbs, cognac and parsley a