Stuffed Quail with Buckwheat and Bacon
A magnificent dish! The meat turns out tender, juicy, and very aromatic. The combination of buckwheat and bacon is perfect here. As an alternative to quail, you can use a small chicken, but that will require more cooking time. It is recommended to serve with mushroom sauce. This recipe is for 6-7 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- quail eggs 6-7
- buckwheat 150 g
- bacon 200 g
- onion 100 g
- thyme sprig 6-7
- salt
- pepper
Instructions
Step 1 of 11
Finely chop the onion.
Step 2 of 11
Set aside 6–7 strips of bacon. Finely chop all the remaining bacon.
Step 3 of 11
Fry the bacon.
Step 4 of 11
Add the onion to it.
Step 5 of 11
Continue frying.
Step 6 of 11
Stir in the buckwheat, add salt and pepper, and remove from heat. Let it cool.
Step 7 of 11
Fill the quail with the buckwheat and bacon stuffing.
Step 8 of 11
Secure with a toothpick. Salt lightly.
Step 9 of 11
Wrap each quail in bacon strips.
Step 10 of 11
Add thyme leaves.
Step 11 of 11
Transfer the quail to a baking pan and place in the oven. Cook at 180 degrees for 30–35 minutes.