Roasted Quail

Italian Sausage Stuffed Roasted Quail on Garlic Cracker with Baby Vegetables

Ingredients

1 quail
3 oz Italian bulk sausage
4 oz butter
10 oz all-purpose flour
Sea salt and cracked black pepper
1/2 jumbo onion
1 jumbo carrot
2 stalks celery
1 olive oil poached baby artichoke
1 baby green zucchini
1 baby carrot
1 glass red Burgundy wine
1 slice Italian bread

Preparation

Prepare a garlic cracker by blending roasted garlic into a butter and flour dough, rolling and baking into circles.
Bone the quail, leaving the leg tips intact, and stuff with a mix of Italian sausage and soaked bread.
Roast quail at 300°F for 15–20 minutes.
Make a red wine sauce by roasting quail bones and vegetables, deglazing with wine, reducing, and straining.
Plate the dish with a garlic cracker base, topped with quail and garnished with baby vegetables and artichoke.

Nutrition Facts (Per Serving)

Dietary Info

Wine Pairing

Marchesi di Barolo Cannubi 2017

Rich, structured Barolo wine to balance the bold flavors of roasted quail and savory sausage stuffing.