Fried Quail À La Gabi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 quail (s), meaty
- 16 juniper berries, pressed down
- 8 slices bacon, mixed (thin )
- 8 slices toast
- 50 g butter
- salt and pepper
- some cognac to flambé
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C. Rub the quail lightly with salt and pepper. Place 2 juniper berries in each quail. Wrap the quail with the bacon slices to protect the tender breast meat.
- Brush the bread slices with butter and place a slice on each quail. Fry on the drip pan in the oven over high heat for approx. 15 minutes.
- If you like, you can remove the bread slices after taking them out of the oven, pour warmed cognac over the quail and flambé. Place the bread slices on a preheated plate and put the quail back on.
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