At a glance
You're stuffing and roasting three adorably tiny quail that'll be on the table in an hour – they're quick and tender! The prep work is straightforward: you'll make a simple walnut-bread stuffing, pack it into the birds, and pop them in the oven where they roast with wine and vegetables, finishing with a quick crisping step for golden skin.
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Make the stuffing
Cut the bread rolls into small cubes and let them dry out a little. Beat the eggs and mix in the bread cubes. Season with spices, salt and pepper. Finally, stir in the chopped walnuts.
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 while roasting. After a quarter of an hour, reduce the temperature to 180°C. Roast covered until the meat pulls away easily from the thigh bone.
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