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Marinated quail baked in vine leaves
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate your meal with exquisite vine leaf-wrapped stuffed quail.
Ingredients:
  • 60ml olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 100g rice
  • 400ml chicken style liquid stock
  • 60g pine nuts
  • 125.00 ml currants
  • 2 tsp grated lemon rind
  • 40.00 ml chopped flat-leaf parsley
  • 8 whole quail (see note)
  • 40.00 ml lavender rub (see note)
  • 16 preserved vine leaves (see note), drained
Instructions:
  • For the stuffing, warm 1 tablespoon of oil in a skillet over medium heat. Cook the onion until softened, around 2-3 minutes. Stir in garlic for 30 seconds, then mix in rice and stock. Let it simmer for approximately 10 minutes until most liquid is absorbed. Incorporate pine nuts, currants, lemon rind, and parsley. Season with salt and pepper. Let it cool completely.
  • Stuff the quail cavities with stuffing and secure legs with kitchen string. Coat the quail with 1 tablespoon of oil and lavender rub. In a large frypan over medium heat, brown the quail in batches until golden all over, using remaining oil.
  • Preheat the oven to 200°C. Lay out 8 pieces of foil, approximately 30cm long each, on your work surface. Place 2 vine leaves on each piece of foil, slightly overlapping. Put a quail in the center, fold the leaves over to create a parcel, then wrap it securely in the foil. Transfer the wrapped parcels to a baking tray and roast in the oven for 15 minutes.
  • Present the quail on serving plates after unwrapping them from the foil, then generously drizzle with the flavorful cooking juices.

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