Quail on Riesling Cabbage
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 quail (s)
- 400 g sauerkraut (Rieslin)
- 50 ml wine (Riesling), dry
- 100 g rapes, seedless
- 25 g ham, very small cubes
- salt and pepper
- 1 tablespoon butter, clarified
- 3 clove (s) garlic, pressed down
- 2 sprigs thyme
- Flour, double-handled, something
Print Recipe
Pin Recipe Instructions
- Separate the breasts and thighs from the quail and set aside. The carcasses are kept in order to cook a stock on occasion. No fund is required for this dish.
- Leave the ham cubes in a saucepan, brown a little and place on kitchen paper to drain and degrease. Sweat the well-squeezed sauerkraut in the remaining fat, pour in the Riesling, loosen the cabbage with a fork and let the liquid boil over low heat.
- In the meantime, skin the grapes, which is easier than you think, and mix them into the sauerkraut about 5 minutes before the end of the cooking time. The grapes give the sauerkraut a particularly fruity character.
- Pepper and salt the quail breasts and quail legs and sprinkle with a little double-handle flour. Heat the clarified butter in a pan, fry the pressed garlic cloves and the thyme sprigs briefly in it, then move to one side. First the thighs, they need a little longer, then fry the breasts in the fat over high heat, then continue cooking over medium heat. Turn after 3-4 minutes and finish cooking the meat with the plate open. The breasts should still be slightly pink on the inside.
- Put the sauerkraut on the plates and serve the quail meat on top. A mashed potato tastes very good as a side dish. Spread the roasted ham cubes over it.
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