 Quail-Ready for the Oven
reference: Thessalian Quail from The Game Cookbook by Clarissa Dickson & Johnny Scott
6 quails
juice of 1 lemon (fresh from the tree if possible)
4 tablespoons olive oil
2 bay leaves
7 juniper berries (cranberries if you must), crushed
3 whole cloves
pinch of thyme
rind of 1/2 orange, cut into julienne strips
2 ounces fresh bread crumbs (about 1 cup)
1 onion, chopped
3 tablespoons flat-leaf parsley
1/2 cup pine nuts, roasted
12 Greek olives
1/2 cup red wine
salt & pepper
Soak birds in a light salt solution for 3-4 hrs.
Rub the birds inside and out with half the lemon juice, half the olive oil, and smoe salt & pepper.
Crumble the bay leaves together with the thyme, juniper berries, cloves and orange rind.
Preheat the oven to 375 F. Heat the remaining oil in a pan and gently fry the bread crumbs.
Add the crumbled herbs and spices and all the other ingredients except the olives and wine to the bread crumbs.
Cook gently for a little longer and use to stuff the quails
There will be mixture left over; arrange this in an oven proof dish and put the stuffed quails on top.
Sprinkle the olives and the wine on top and cook in the oven until the quails are cooked - 30 minutes
Enjoy
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