Roasted Quail

Ingredients

• 200 g whole quail, boned (legs intact)
• 85 g Italian bulk sausage
• 30 g butter
• 60 g all-purpose flour
• Sea salt & cracked black pepper
• 100 g jumbo onion
• 120 g carrot
• 120 g celery stalks
• 200 g baby artichoke, zucchini & carrot mix
• 150 ml red Burgundy wine
• 60 g rustic Italian bread

Preparation

Prepare a garlic cracker by blending roasted garlic into butter and flour dough. Roll thin, cut rounds, and bake until crisp.

Stuff the boned quail with Italian sausage mixed with soaked bread. Season lightly and roast at 300°F / 150°C for 15–20 minutes.

For the sauce, roast quail bones with vegetables, deglaze with red wine, reduce gently, strain, and finish with butter.

Plate quail on garlic cracker, garnish with baby vegetables and artichoke, and nap with red wine reduction.