- 4 quails
- 100 gram ground beef or sausage meat
- 2 garlic cloves
- small handful of fresh sage
- pepper and salt to taste
- 4 smoked bacon slices
Kitchen equipment needed
- cutting board & chef’s knife
- oven dish
- medium-sized bowl
Preparation — 10 minutes
Peel and finely chop the garlic cloves. Rinse the sage leaves if needed and finely chop them. Combine garlic and sage with ground beef or sausage meat and season with pepper and salt.
Pre-heat the oven to the highest temperature possible, for our oven that’s 230 degrees Celsius (445 degrees Fahrenheit). At this high temperature you will notice the quails are done very quickly and all the flavor and moisture is still inside the quail because the outside is quickly seared. This way the small birds won’t become dry.
Finishing the stuffed quail — 20 minutes
Stuff the birds with the stuffing and wrap a slice of bacon around each quail. Transfer the quails to an oven dish and cook them in the oven for about 10 to 15 minutes.
The exact time depends on the oven. If you’ll cook them too long, the birds will be quite dry. Serve with some roasted potatoes and a simple salade, enjoy!