Ingredients

The following ingredients have 4 Servings
  • 8 Quail (dressed; wingtips removed)
  • 1.5 Tbsps good-quality olive oil (divided)
  • salt (to taste)
  • freshly ground Black pepper (to taste)
  • 1 large onion (peeled and diced)
  • 1 large Apple (rinsed; cored and diced)
  • 4 Tbsps butter (divided; plus extra)
  • 4 slices Bread (crusts removed and diced)
  • 2 Tbsps fresh lemon juice
  • 2 Tbsps fresh, chopped Fresh herbs (such as thyme; sage; parsley; plus extra for garnish)

Instruction

  • Preheat oven to 350º F.
  • Rinse the quail under cold running water inside and out, pat completely dry with paper towels. Rub each quail lightly with olive oil and season with salt and ground black pepper.
  • In a heavy-bottomed skillet, heat 1 tablespoon olive oil over medium heat. Add the onions and cook for about 6 to 8 minutes or until caramelized and brown. Add the apple and 1 tablespoon butter; cook for an additional 5 to 6 minutes. Transfer to mixing bowl to cool slightly. Brown the diced bread in 1 tablespoon butter, about 3 to 5 minutes. Combine the bread, apple, onion and fresh herbs and season with lemon juice, season with salt and pepper.
  • Divide the stuffing equally between the 8 quail and tie the legs together with kitchen twine. Place each quail in a tin foil nest and rub with remaining butter.
  • Roast in preheated oven for 25 to 35 minutes, or until cooked through. Garnish with fresh herbs and serve.