Quail With Bavarian Cabbage
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my sophisticated quail recipe with Bavarian cabbage in this post.
With this dish we release the quails and prepare a quail sauce from the carcasses.
For this dish you need a little more time and muse.
It is best to cook the quail sauce the day before, so this dish is guaranteed to be stress-free 🙂
Enjoy the first impression and let yourself be seduced by a special poultry dish.
Table of Contents
1. Recipe Quail With Bavarian Cabbage
Here are the step-by-step instructions for your kitchen.
Use the comment function at the end of the page and write me your cooking questions or kitchen gossip 🙂
Quail with Bavarian cabbage
Cooked, photographed and written down by chef Thomas Sixt.
Preparing challenging instructions for quail with quail sauce and side dish.
|black ground pepper|
|brown cane sugar|
Unwrap the quail and wash under cold running water.
Then lay the quail dry and ready to release.
Cut the quails individually:
First cut the thighs, then release the bust.
Finally detach the clubs from the carcass.
Prepare the legs ready to roast.
My exact instructions how to trigger quails provide information.
Cover the quail pieces with foil and chill in the refrigerator until ready to cook.
Place the quail carcasses in a roasting pan and roast at 175°C for at least one hour.
–> Detail Recipe Quail Sauce
Take the quail carcasses out of the oven and let them cool down.
Prepare the quail sauce.
Prepare the herb:
–> Cut the cabbage
–> Knead the cabbage with salt and caraway.
–> Sauté the cabbage in a pan with oil, steam and stew carefully until al dente.
You can find an exact recipe for Bavarian cabbage elsewhere on the food blog.
Alternatively, follow the recommendations under heading 5. Side dishes with quail .
Prepare the prepared quail sauce in a fresh pot on the stove and bring to the boil.
Season the quail breasts and drumsticks with salt and pepper.
Fry skin-side down in a pan with a little sunflower oil.
Let the pieces of meat cook on the skin side at a reduced stove temperature.
Season the sauce to taste with salt, pepper, cayenne pepper and a little sugar.
Mix the sauce with the cold butter (assemble).
Turn the quail pieces in the pan just before serving and let them simmer.
Arrange the cabbage on warmed plates and add the quail pieces.
Pour the sauce over the cabbage and serve quickly.
I wish you a good appetite!
2. Nutrition Facts and Calories
3. Quail Shopping List With Bavarian Cabbage
To make it easy for you, I have summarized a practical shopping list for 2 people here:
- 8-12 pieces of quail
- A bunch of soup vegetables
- sunflower oil
- tomato paste
- port wine
- veal stock
- tomato paste
- food starch
- Lingonberries or cranberry compote
For the spices you need salt, pepper, sugar, cayenne pepper, gingerbread spice , bay leaves and juniper berries.
4. Schedule Prepare Quail And Gravy
With this dish, please start the day before, the distribution is as follows:
–> Start releasing the quail.
–> You will find instructions for triggering the quail in an extra post.
–> Put the quail legs and quail breasts covered in the fridge after they have been released.
Prepare the Quail Sauce:
–> To do this, roast the quail bones or carcasses in a roasting pan in the oven.
–> Then prepare a roast and prepare the sauce.
–> You can find all the details in the quail sauce recipe.
–> Prepare and prepare the Bavarian cabbage .
–> Finish the sauce and prepare it for assembly.
–> Roast quail breasts and quail legs
–> serve and enjoy.
This wild fowl dish is only fun if you split up the preparation.
The sauce needs at least 3-6 hours cooking time to create a fine poultry ice cream.
5. Side Dishes To the Quail
You can serve this quail dish with other side dishes:
6. More Ideas For Quail
I have summarized further information about the quail here in this paragraph.
7. Other Dishes With Venison
Comments, Cooking Questions and Answers
Below you can write to me directly.
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