Stuffed Roast Quail

SpotX Wild Foods Recipe from Bryce Norris
Prep:20 minutes Cook:1 hour Difficulty:1

Ingrediants:

• 4 to 8 quail.
• 1 cup fresh breadcrumbs.
• ½ teaspoon sage.
• ½ teaspoon thyme.
• 1 small apple, cored and diced into small cubes.
• 1 cup chicken broth.
• Salt and pepper, to taste.
• 2 tablespoons olive oil.
• ½ teaspoon coarse sea salt.

Directions:

• In a bowl make up the stuffing from:.
• Breadcrumbs, sage, thyme, apple, chicken broth, salt and pepper.
• Stuff each quail with the stuffing mixture.
• Secure by tying legs together with string.
• Place the quail in a greased glass casserole dish.
• Place any extra stuffing in a separate baking dish.
• Cook alongside the quail.
• Bake the quail at 160°C for 45 minutes to 1 hour.
• Baste with pan juices every 15 minutes.
• Mix olive oil with coarse sea salt and drizzle this over the quail.
• Quail can be served whole.
• Accompany with wild rice or simple red potatoes.