Stuffed Quail Made With Dorot Herbs

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Feb. 24, 2013


Quail 1 , cleaned, cut in half
Salt and ground black pepper To Taste
Ground veal 1 Cup (16 tbs)
Eggs 1
Garlic paste 2 Tablespoon
Chestnut 5 Medium , crushed
Champagne grapes 1/2 Cup (8 tbs)
Oil 1 Tablespoon
Butter 1 Tablespoon
Vinegar 1/4 Cup (4 tbs)
Jelly 2 Tablespoon
Shallots 1 Tablespoon , chopped finely



1)On a tray place the quail meat and season with salt and pepper.

2)In a bowl place ground veal, garlic and mix well. Add the grapes and chestnuts to this mixture and mix well.

3)Place this stuffing into the seasoned quail meat.


4)In a pan heat some oil along with butter but make sure the butter does not burn. Add the stuffed quail immediately after the butter with the stuffing side up.

5)On one side of the pan add some vinegar, jelly and shallots and let it simmer till meat is tender and cooked.


6)Serve the meat cut into slices or whole with drizzles of the sauce made in the pan and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 600Calories from Fat 301

 % Daily Value*

Total Fat 34 g52.3%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 376 mg15.67%

Total Carbohydrates 36 g12%

Dietary Fiber 1 g4%

Sugars 20 g

Protein 37 g74%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet