Quail – simply stuffed on leaf salad

Ingredients for 4 servings:

• 8 quail(s), ready to cook
• 8 prunes, pitted
• 8 cloves garlic, peeled
• 1 slice(s) of toast
• 5 tbsp olive oil
• salt and pepper
• 1 medium-sized onion(s), chopped
• 5 tbsp vinegar (red wine vinegar)
• 1 tbsp honey
• 1 tsp mustard
• 1 head of lettuce, washed, dried

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a simple preparation

Cut off the heads of the quails, remove any remaining feathers, wash, and pat dry. Place a clove of garlic and a prune into each quail, then seal the opening with a piece of bread. Season the outside of the quail with salt and pepper. Place about 5 tablespoons of olive oil in an ovenproof dish, covering the bottom. Place the quail back-up in the dish and place it in a preheated oven at 220 degrees Celsius. Roast for 15 minutes. Turn the quails over and roast for another 15 minutes. They should be about cooked through by now. It’s best to pierce a leg with a needle to see if clear juices run out. If it’s bloody, the quail isn’t cooked yet. This depends on the size. Continue cooking for a few more minutes. Now remove the quails, pour the remaining juices and olive oil from the dish into a pan, add the chopped onion, and sauté for about 2 minutes. Then deglaze with the vinegar and season with salt and pepper to taste. Add 1 tablespoon of honey and 1 teaspoon of mustard, and stir. Pour the juices over the lettuce, then arrange the quails on top. Serve immediately.