Roasted Quails with Olives
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Speciality Poultry |
| Source: | Metro |
Recipe ingredients
- 8 quails
- 8 bacon slices*
- 1/2 onion, chopped
- ¼ cup (60 mL) olive oil*
- ½ cup (125 mL) thinly sliced, pitted black olives*
- 2 garlic cloves, chopped
- 2 Tbsp. (30 mL) port or red wine
- ¾ cup (175 mL) reconstituted beef broth*
- Salt and white pepper to taste
Preparation
Preheat the oven to 350°F/180°C.
Sear the quails on both sides in the olive oil.
Wrap a bacon slice around each quail, carefully tucking in the wings and legs.
Brown the onion in the oil.
Add the sliced olives and chopped garlic.
Deglaze the pan with the port or red wine.
Place the quails on the olives.
Roast in the oven for 15 to 20 minutes.
Remove the quails and keep warm.
Add the broth and simmer for a few minutes.
Adjust the seasoning.
Serve with or without the bacon.
Suggestion
The quail meat may stay pink even after thorough cooking because of the nitrite salts in the bacon.
Accompaniments: leek and yellow zucchini fondue; risotto with saffron tomatoes.
Full-bodied white wine or medium-bodied red wine.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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