Cailles Recipe
Two quail stuffed with pork, wild mushrooms, baked. Madeira sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Cailles
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Quail and Stuffing
Madeira Sauce
Method
Preparation of Quail
Prepare the stuffing
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the shallots and garlic, sauté until softened. Add the wild mushrooms and cook until they release their moisture. Stir in the ground pork, thyme, salt, and pepper. Cook until the pork is browned. Remove from heat and let cool slightly.
Stuff the quail
Carefully stuff each quail with the prepared pork and mushroom mixture. Use toothpicks to secure the openings if necessary.
Prepare for baking
Preheat your oven to 180°C (350°F). In a roasting pan, heat the remaining tablespoon of olive oil over medium-high heat. Sear the stuffed quails on all sides until golden brown, about 3-4 minutes per side.
Baking
Bake the quail
Transfer the seared quails to the preheated oven and bake for about 20-25 minutes, or until the internal temperature reaches 75°C (165°F).
Preparing the Madeira Sauce
Make the sauce
In the same skillet used for the quail, add the Madeira wine and bring to a simmer. Let it reduce by half. Add the stock and continue to simmer for another 5 minutes.
Thicken the sauce
In a small bowl, mix the cornstarch with water to create a slurry. Add the slurry to the sauce and stir until thickened. Season with salt and pepper to taste.
Finish the sauce
Remove from heat and whisk in the butter until melted and the sauce is smooth.
Serving
Plate the dish
Carefully remove the toothpicks from the quail and place them on serving plates. Drizzle with the Madeira sauce and serve hot.