Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.