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Stuffed quail with morel sauce for Christmas

Stuffed quail with morel sauce for Christmas

This Stuffed Quail with Morels is an elegant dish perfect for festive dinners and special occasions. Tender boned quails are generously filled with a rich mixture of ground veal, softened bread crumbs, aromatic herbs, and a luxurious morel sauce. The stuffing stays moist and flavourful thanks to cognac-deglazed mushrooms and slow sautéed shallots. Roasted until golden and basted with chicken broth, the quails remain juicy and full of depth. Finished with warm morel sauce, this refined recipe delivers restaurant-quality flavours ideal for impressing guests with minimal fuss.

Prep Icon
Prep
10 min
Bake
1 hr 25 min
Total
1 hr 35 min
Serving Icon
Serving
4 people
Recipe Type
Meat
Recipe Main Image

Ingredients

4 quails (boned)
300 g ground veal
100 g morels
1 shallot
1 clove of garlic
60 g of bread crumbs
3 cl of cognac
15 cl of milk
chicken broth
fresh parsley
butter
salt pepper
Morel sauce, by Potier

Instructions

  1. Soak the hardened bread crumbs in the milk. Peel the shallot and the garlic.
  2. Chop or slice them finely and gently cut the morels into pieces.
  3. Clean, dry and chop the fresh parsley.
  4. Melt some butter in a pan. Sauté the shallot, stirring for 1 minute, covering with a lid.
  5. This will create the water vapor that will enable the shallot to glisten.
  6. Add the morels. Continue mixing.
  7. Deglaze with the cognac to bring out the cooking juices, flambé and cook for 5 minutes.
  8. Remove the pan from the fire and leave to cool.
  9. Place the veal in a salad bowl and add the drained bread crumbs. These will allow the stuffing to stay moist.
  10. Add the chopped garlic and parsley, and salt and pepper to taste.
  11. Stir in the morel sauce and mix well until you obtain a homogeneous paste.
  12. Ideally you would mix with your fingers.
  13. Stuff the quail with the mixture and tie the quails firmly with kitchen twine.
  14. Tighten enough so that the stuffing does not escape during cooking.
  15. Place the stuffed quails for 1 hour in a cool place.
  16. Preheat the oven to 200°C (thermostat 7).
  17. Place the quails in a dish and bake for 20 minutes.
  18. Sprinkle regularly with chicken broth to prevent them from drying out.
  19. Heat the morel sauce then pour it over the quails.
  20. Serve the quails piping hot.

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