Yesterday a dear lady, a friend of the family, gave me 6 large quail, fed and raised by herself. So I thought: "why not prepare them together? ". Highly digestible, quail meat stands out for its low caloric intake (about 160 Kcal per 100 g) and for its high protein content. It is a delicate, lean meat and therefore very popular. stuffed quail on raspberry sauce: let's find out together what we need.
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Identity Card of the Recipe
- 144 KCal Calories per serving
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Ingrediants
For the quail
- 1 teaspoon of flavorings for roasts
- 150 ml of dry white wine
- a bunch of sage leaves
- q.s. of salt
- About 1 kg (6 large) of quail
- q.s. of pepper
- 150 g of fresh bacon
- 250 g of mixed lean minced meat
For the accompanying sauce
- Gluten-free product: a sprinkle of balsamic vinegar glaze
- 300 g of fresh raspberries or raspberries in syrup
- 150 g of red fruit jam or strawberry jam
- Optional: 1 pinch of pepper
- Optional: 1 pinch of salt
- 2 tablespoons of dry white wine
Materials Needed
- Food cutting board
- Sharp knives
- Latex gloves
- 2 stone or non-stick pans with lids
- Rubber bands
- Wooden spoon
- Glass bowl
Preparation
- Buy the quails already cleaned and, before proceeding with the preparation of the recipe, wash them thoroughly with fresh water and dry them with a soft cloth.
- Arrange the slices of bacon on a cutting board for food and lightly salt.
Why use bacon?
The quail meat is rather lean and the addition of the bacon softens the meat preventing it from becoming stringy during cooking. Clearly, by using the bacon, we will avoid adding oil or butter during cooking.- Prepare the quail filling by mixing the minced mixed minced meat with the salt, pepper and herbs for roasts.
- Roll a piece of meat in your hands until you get a ball the size of a walnut. Cover the ball obtained with a couple of sage leaves, then gently insert everything inside the quail.
- Wrap the quail with a specific rubber band for food or with the classic white string, to prevent the minced meat from coming out during cooking and to keep the quail well tied.
- Cover the quail with a slice of bacon.
- Proceed in this way with all the quails.
The right idea
If there is any filling left over, it is advisable to make small meat balls and cook them together with the quail.- Heat a pan and, only when it is very hot, add the stuffed quail (and any meat balls): brown everything over a very high heat for about 2 minutes per side.
- Flavor with the remaining sage leaves and deglaze with the dry white wine. Bring to the boil again and continue cooking over low heat for about an hour and a half, until the meat has become soft.
- If necessary, add more liquid (wine or water) during cooking, taking care to always keep a gentle boil. Season with salt if you want an even tastier quail roast.
- Meanwhile, prepare the accompanying sauce. In a pan pour the red fruit jam (we recommend the homemade strawberry or raspberry jam) and the dry white wine. Add the fresh raspberries, a sprinkle of balsamic vinegar glaze and, if you wish, a little salt and a pinch of pepper.
- Allow the sauce to dry and turn off the heat.
- Serve the quails with a tablespoon of raspberry sauce, garnish as desired with a few fresh sage leaves.
Alice's comment - PersonalCooker
The stuffed quail of Signora Adelina will undoubtedly be appreciated. Soft and tasty, they marry divinely with the raspberry sauce, which gives that slightly sour and sweetish touch at the same time. And for lovers of "meat-fruit" contrasts, I also recommend the "excellent duck all" orange!Nutritional values and Health Comment on the recipe
Stuffed quail on raspberry sauce is a fairly elaborate dish but not particularly caloric. The dish provides good amounts of high biological value proteins, a medium portion of lipids and a few grams of sugars. The average portion of stuffed quail on raspberry sauce ranges from 150 to 200g (210-280kcal).
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