At a glance
You're roasting three delicate quail that need stuffing first—a quick egg and walnut bread mixture that comes together in minutes. The birds roast for about 40 minutes total with a temperature drop midway through, some basting along the way, and a final uncovered burst to crisp up the skin.
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Make the stuffing
Cut the bread rolls into small cubes and let them dry out a little. Whisk the eggs and mix in the bread cubes. Season to taste with spices, salt and pepper. Finally, stir in the chopped nuts.
For this step
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Stuff and tie the quail
Pack the stuffing into the quail and tie their legs together. Season the quail with salt and, if you like, a little pepper. Arrange the quail in a roasting pan into which you've poured the wine and added the cleaned, chopped vegetables.
For this step
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Roast
Roast in an oven preheated to 200°C. Baste with the pan juices as they cook. After a quarter of an hour, lower the temperature to 180°C. Roast covered until the meat pulls away easily from the thigh bone.