Recipe #1596
Roasted Quails with Olives
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 45 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Speciality Poultry |
| Source: | Chef José Trottier |
Wine & food pairing
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Recipe ingredients
- 2 Tbsp. (30 mL) olive oil*
- 8 quails
- 8 slices bacon
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- 1/2 cup (125 mL) black olives, pitted and minced*
- 2 Tbsp. (30 mL) port
- 3/4 cup (180 mL) beef broth*
- Salt and white pepper to taste
Preparation
Preheat over at 350°F/180°C.
In a frying pan, heat 1 Tbsp. (15 mL) of oil and sear quails on both sides.
Wrap a slice of bacon around each quail, making sure to cover the wings and the drumsticks.
Sauté the onion with remaining oil.
Add the garlic and olives.
Deglaze with port.
Place the quails on the olives.
Bake for 15 to 20 minutes.
Remove the quails. 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 remain pink even after thorough cooking because of the nitrated salt in the bacon.Occasion: Christimas Holidays
* 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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