Baked Quail with Bacon and Vegetables in Wine Marinade
A stunning dish! The taste of quail is unique and certainly does not resemble chicken. The main thing is not to overcook the meat. Cooking time may vary depending on your oven, so monitor the process. The readiness of the poultry can be checked with a knife.
- Total cooking time
- not set
- Number of servings
- 3
- Recipe difficulty
- 3 / 5
Ingredients
for 3 servings
- quail eggs 500 g
- potato 700 g
- broccoli 400 g
- carrot 150 g
- onion 150 g
- bacon 200 g
- thyme sprig 5-6
- salt
- pepper
- wine 300 ml
- vinegar 6-9% 2 tbsp
- thyme sprigs 3
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 11
Cut the quail lengthwise along the breast.
Preparing the marinade
Step 2 of 11
Combine wine, vinegar and thyme leaves (without stems). Add a little salt.
Step 3 of 11
Place the poultry in the marinade and leave it in the refrigerator for 1–2 hours.
Step 4 of 11
Cut the onion into half-rings.
Step 5 of 11
Cut the bacon into small pieces.
Step 6 of 11
Slice the potatoes into rounds.
Step 7 of 11
Slice the carrots into rounds and add them to the potatoes.
Step 8 of 11
Add broccoli (defrosting is not necessary), bacon and onion. Season lightly with salt and pepper.
Step 9 of 11
Grease a baking pan with oil (a 20×30 cm pan was used). Place the vegetables with bacon in it.
Step 10 of 11
Add thyme sprigs (or use dried herbs).
Step 11 of 11
Place the quail on top of the vegetables. Put in the oven. Bake at a temperature of 180 degrees for 15 minutes. After that, remove the pan, brush the meat with vegetable oil and bake for another 15 minutes. Remove the cooked quail. If the vegetables remain raw, stir them, cover with foil and cook until done.
