Quails with Whiskey and Marmalade Recipe
No matter how much these birds are marinated and baked, there is never anything left “for later”. Therefore, if you find it difficult to find a bird, you can bake small chickens or just chicken. Very, very tasty, and not only with quails, but also with an amazing dry filling! This dish is sure to decorate any festive table.
Servings
4
Cook Time
120minutes
Servings
4
Cook Time
120minutes
Ingredients
Instructions
  1. Combine jam with whiskey, salt and pepper.
  2. Wash the quail and spread it well with jam and whiskey. Leave to marinate for at least an hour, for a maximum of 2 days.
  3. 4 strips of bacon finely chopped.
  4. Peel and finely chop the onion.
  5. Crush the garlic with the flat side of a knife, then finely chop.
  6. Lightly fry the bacon and onion in a frying pan, then add the garlic.
  7. Add the breadcrumbs, olive oil and mix.
  8. Add the chopped parsley, salt, pepper, mix and turn on.
  9. Stuff the quails with minced meat.
  10. Wrap each piece of bacon, secure it with a toothpick and put it in a baking sleeve.
  11. Pour in the remaining marinade, cover with a sleeve and bake in a preheated 220 degree oven for 20-25 minutes. To get a crispy crust, a few minutes before the sleeve is ready, you can open it and bake the remaining time without it.
  12. You can serve, bon appetit!
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