Roasted Quail with Saurkraut Stuffing

Roasted quails with saurkraut stuffing and trollinger shallot sauce

First, wash out the quail’s belly cavity and rub it dry. Then season with salt and pepper. Preheat the oven to 200 degrees (180 degrees hot air).

To prepare the stuffing, put the cabbage in a sieve and drain. Cut the white bread into small cubes and toast them in a frying pan with the butter until golden brown. Let the bread cool down a bit, fold it together with the garden herbs into the bacon cabbage and fill the quails with it.

Close the belly cavity with toothpicks and heat the olive oil in a shallow roasting pan or fireproof casserole dish. Season the quails with salt and pepper, brown them on the breast side at the beginning and then turn them to the other side. Add the shallots, sweat until translucent and pour the red wine. Add the thyme sprigs, cover the pan with a lid or aluminum foil and put it in the stove.

After 25 to half an hour of cooking, remove the poultry from the broth and boil it to half. Season with salt and pepper and thicken with cornstarch mixed in cold water.

Serve the quails with the Trollinger shallot sauce and add potatoes, Schupfnudeln (potato noodles) or wide ribbon noodles.

Our tip: Use bacon with a subtle smoky note!

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