Quail meat isn't something you find every day, so when I get the chance, I take advantage of it. I always make this simple recipe: quail wrapped in bacon with baked apple slices. I even had an episode with Garfield stealing a quail right off the table, a sign that it's quite tempting even for cats. It's one of the few dishes I make just for myself because the rest of the household isn't too interested. This time, I also added cranberry sauce alongside the roast because I love the sweet-tart combination.
Quick Info
Total time: approx. 45 minutes
Preparation time: 10 minutes
Cooking time: 35 minutes (20 minutes boiling, 15 minutes in the oven)
Servings: 2
Difficulty: medium
Recipe type: main course, occasional
Ingredients
quails – 2, cleaned
apples (golden) – 2
thinly sliced bacon – 6 slices (approx. 100 g)
flavored salt (I used a Panacris mix, but any herb salt works)
fresh rosemary – 1 sprig
cranberry sauce – for serving
olive oil – enough to lightly coat the meat and apples
Preparation method
1. Place the cleaned quails in a pot, in lightly salted cold water. Do not cover the pot. Boil them over medium heat for about 20 minutes.
2. Remove the quails and let them cool slightly. Sprinkle flavored salt on all sides.
3. Wrap each quail in thin slices of bacon, ensuring they are well covered.
4. Place the quails in an oven-safe dish. Add the sprig of rosemary alongside them.
5. Core and slice the apples. Place the apple slices in the dish next to the quails.
6. Drizzle everything with a little olive oil.
7. Put the dish in the preheated oven at a high temperature for 5 minutes (about 220°C or high heat). Browning is quick, so don’t leave them in too long.
8. Remove the dish and turn the quails onto the other side. Return to the oven for another 5 minutes at high heat.
9. Cover the dish with plastic wrap or a lid and leave it in the oven at 180°C for another 10 minutes. This way, the meat stays juicy, and the bacon doesn’t dry out too much.
10. Serve the quails while they are hot, with the apple slices from the dish and, if you like, with cranberry sauce on the side.
Why I make this recipe often
I love it because it's quick, doesn’t require much supervision, and doesn’t involve complicated techniques. The quail is far from bland when cooked this way, and the bacon adds just the right flavor. Plus, it works for a festive meal or simply when I’m in the mood for something different.
Tips and Variations
Tips
1. Don’t overboil the quails – 20 minutes is sufficient; otherwise, they become tough.
2. Use thin bacon so it browns quickly without weighing down the meat.
3. Choose firm apples, not overly soft ones, to maintain their shape while baking.
4. The cranberry sauce is optional but balances the flavor very well.
Substitutions
If you don’t have flavored salt, use regular salt mixed with a bit of pepper and dried herbs.
Golden apples can be replaced with another variety as long as they aren't too acidic.
You can also use sunflower oil instead of olive oil if you don’t have anything else on hand.
Variations
You can add a bit of white wine to the dish before placing it in the oven, but it’s not necessary.
If you want a different type of bacon, you can try thinly sliced pancetta or even kaizer, but classic bacon is the best for wrapping.
Serving Ideas
Serve the quails with the warm apples and cranberry sauce on the side. No need for additional sides – I don’t add bread, potatoes, or salad. It’s all sufficient as is.
Frequently Asked Questions
1. Can I make the recipe with frozen quails?
Yes, but you need to completely thaw them before boiling. Otherwise, they won’t cook evenly.
2. What if I don’t have cranberry sauce?
You can serve the roast just with the baked apples or with a tart jam – even blueberry jam works if you want.
3. Can I use only quail breast?
You can, but I don’t recommend it because it dries out more quickly. Cooking with the whole quail keeps it juicy.
4. Why do the quails need to be boiled first?
Boiling shortens the browning time and helps the meat be tender, especially since quails are small and can become tough quickly in the oven.
5. What can I use instead of bacon?
If you want a pork-free option, you can try thinly sliced turkey breast, but the texture and flavor won’t be the same.
Nutritional Values
Approximately, for one serving (one quail with apples and a little bacon):
Calories: 280-320 kcal
Protein: 18-20 g
Fat: 15-20 g
Carbohydrates: 13-18 g (depends on the type of apple and whether you use cranberry sauce)
Values are approximate, depending on the type of bacon and the size of the quail.
Storage and Reheating
I don’t recommend keeping the quails for more than a day in the fridge, as they dry out quickly when reheated. If there are leftovers, place them in a covered dish and heat briefly in the oven at low temperature or in steam. The apples lose their texture if they sit too long. The recipe is meant to be enjoyed fresh.
Quick Info
Total time: approx. 45 minutes
Preparation time: 10 minutes
Cooking time: 35 minutes (20 minutes boiling, 15 minutes in the oven)
Servings: 2
Difficulty: medium
Recipe type: main course, occasional
Ingredients
quails – 2, cleaned
apples (golden) – 2
thinly sliced bacon – 6 slices (approx. 100 g)
flavored salt (I used a Panacris mix, but any herb salt works)
fresh rosemary – 1 sprig
cranberry sauce – for serving
olive oil – enough to lightly coat the meat and apples
Preparation method
1. Place the cleaned quails in a pot, in lightly salted cold water. Do not cover the pot. Boil them over medium heat for about 20 minutes.
2. Remove the quails and let them cool slightly. Sprinkle flavored salt on all sides.
3. Wrap each quail in thin slices of bacon, ensuring they are well covered.
4. Place the quails in an oven-safe dish. Add the sprig of rosemary alongside them.
5. Core and slice the apples. Place the apple slices in the dish next to the quails.
6. Drizzle everything with a little olive oil.
7. Put the dish in the preheated oven at a high temperature for 5 minutes (about 220°C or high heat). Browning is quick, so don’t leave them in too long.
8. Remove the dish and turn the quails onto the other side. Return to the oven for another 5 minutes at high heat.
9. Cover the dish with plastic wrap or a lid and leave it in the oven at 180°C for another 10 minutes. This way, the meat stays juicy, and the bacon doesn’t dry out too much.
10. Serve the quails while they are hot, with the apple slices from the dish and, if you like, with cranberry sauce on the side.
Why I make this recipe often
I love it because it's quick, doesn’t require much supervision, and doesn’t involve complicated techniques. The quail is far from bland when cooked this way, and the bacon adds just the right flavor. Plus, it works for a festive meal or simply when I’m in the mood for something different.
Tips and Variations
Tips
1. Don’t overboil the quails – 20 minutes is sufficient; otherwise, they become tough.
2. Use thin bacon so it browns quickly without weighing down the meat.
3. Choose firm apples, not overly soft ones, to maintain their shape while baking.
4. The cranberry sauce is optional but balances the flavor very well.
Substitutions
If you don’t have flavored salt, use regular salt mixed with a bit of pepper and dried herbs.
Golden apples can be replaced with another variety as long as they aren't too acidic.
You can also use sunflower oil instead of olive oil if you don’t have anything else on hand.
Variations
You can add a bit of white wine to the dish before placing it in the oven, but it’s not necessary.
If you want a different type of bacon, you can try thinly sliced pancetta or even kaizer, but classic bacon is the best for wrapping.
Serving Ideas
Serve the quails with the warm apples and cranberry sauce on the side. No need for additional sides – I don’t add bread, potatoes, or salad. It’s all sufficient as is.
Frequently Asked Questions
1. Can I make the recipe with frozen quails?
Yes, but you need to completely thaw them before boiling. Otherwise, they won’t cook evenly.
2. What if I don’t have cranberry sauce?
You can serve the roast just with the baked apples or with a tart jam – even blueberry jam works if you want.
3. Can I use only quail breast?
You can, but I don’t recommend it because it dries out more quickly. Cooking with the whole quail keeps it juicy.
4. Why do the quails need to be boiled first?
Boiling shortens the browning time and helps the meat be tender, especially since quails are small and can become tough quickly in the oven.
5. What can I use instead of bacon?
If you want a pork-free option, you can try thinly sliced turkey breast, but the texture and flavor won’t be the same.
Nutritional Values
Approximately, for one serving (one quail with apples and a little bacon):
Calories: 280-320 kcal
Protein: 18-20 g
Fat: 15-20 g
Carbohydrates: 13-18 g (depends on the type of apple and whether you use cranberry sauce)
Values are approximate, depending on the type of bacon and the size of the quail.
Storage and Reheating
I don’t recommend keeping the quails for more than a day in the fridge, as they dry out quickly when reheated. If there are leftovers, place them in a covered dish and heat briefly in the oven at low temperature or in steam. The apples lose their texture if they sit too long. The recipe is meant to be enjoyed fresh.