Stuffed Quail with Braised Red Cabbage and Puy Lentils

Make a special holiday meal with a recipe from our friend, Chef Maynard, at the Gourmet Cuisine in France. Chef Maynard has retired, but you can still cook in France with one of our amazing chefs!

See all our cooking vacations in France.

Stuffed Quail with Braised Red Cabbage and Puy Lentils

Serves: 4
Prep time: 60 minutes
Cook time: 20 minutes
Cook method: Bake

Ingredients

• 4 quails, preferably deboned*
• 200g red cabbage, shredded (about 1 cup)
• 3 tbsp white wine vinegar
• 3 tbsp sugar
• 40g butter (about 1.5 oz)
• ½ an apple, diced
• 1 tbsp sultanas (golden raisins)
• salt & pepper
• 100ml water (about ½ cup)
• olive oil
• 1 tbsp cooked pul lentils**
• 1 tbsp balsamic vinegar
• 1 tbsp cooked wild mushrooms

Instructions

1. Bone out the quail, keeping the legs intact (or buy pre-boned quail). Stuff the quail with a herb farce of your choice (garlic and thyme is a nice option), and re-shape the bird, holding it in place with a cocktail stick.

2. To cook the cabbage, place the cabbage, white wine vinegar, sugar, butter, apple, and sultans in a heavy based saucepan with the water and gently simmer until tender and all the liquid has evaporated. (If the cabbage is not soft & tender before all the liquid has evaporated add a little more water until it is sufficiently cooked.) Season to taste.

3. Prepare dressing: Take 4 tbsp olive oil, 1 tbsp cooked puy lentils, 1 tbsp balsamic vinegar and 1 tbsp cooked wild mushrooms. Place all the ingredients in a bowl, stir and season.

4. When cabbage is cooked and dressing is made you are now ready to cook the quail. Heat a heavy based frying pan, add a little oil and butter and fry the quails until golden brown all over.

5. Put into preheated oven at 180°C for around 10 minutes, or until the quails are cooked. Remove from oven and leave to rest for 5 mins.

6. To serve, take a slice from the top of the quail. Put a tablespoon of red cabbage in the middle of the plate and place the quail carefully on top. Delicately spoon the dressing around the edge of the plate, and garnish with a sprig of fresh thyme.

*Although it is possible to bone out your quails yourself, because it is so fiddly it is well worthwhile to buy pre-boned quails, which are easily available from good butchers.
**Always soak your puy lentils for a few hours before cooking, to avoid them breaking up when you cook them.

Check out some more great quail recipes:

• Quail with Calvados Sauce
• Roasted Quail from the Yucatan

By Peg Kern

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