Many of my recipes are much easier than they look. This is not one of them. If you are not into cooking, including stuffing birds- do not try this one.
8 quails (Semi Boneless from Dartagnan.com)
1 package Park’s pork sausage meat (defrosted)
½ cup of plain bread crumbs (soaked in about the same amount of water)
1 onion chopped and sautéed in butter
2 tablespoons of chopped parsley
6 carrots (peeled and cut once lengthwise and twice horizontally)
3 leeks (Greens trimmed off, whites cleaned and cut once lengthwise)
2 cups chicken stock
1 cup white wine
2 tablespoons of olive oil.
2 pats of butter
To Make the Stuffing
Combine sausage meat, sautéed onions, soaked bread crumbs, parsley and the eggs to produce an even mixture. Stuff the mixture into the breast of the quail and sew up the openings so stuffing does not escape during cooking. Tie the legs together with butcher’s string.
Preheat oven to 350F.
Heat the oil and butter together in a large low skillet. Over a medium flame, brown the stuffed birds on all sides and remove. Toss the leeks and carrots in the remaining butter and oil and spread them out. Place the browned birds on top of the vegetables and add enough chicken stock to cover the vegetables. Cover and braise in the oven for about 45 minutes.
When done, Take out the vegetables and birds and keep warm. Pour out the stock. Add the cup of wine to the bottom of the skillet, scraping the surface to release the cooked juices. Slowly add the cooking liquid back into the wine and reduce to make a sauce. If needed you may add a bit more chicken stock, and a teaspoon of arrowroot or cornstarch mixed with a tablespoon of hot liquid to thicken. Spoon some of the sauce over the quails and put the rest in a gravy boat.
Serve with pasta, rice, Israeli couscous or mashed potatoes.