I made this recipe for the first time when I received quails from a friend who had started raising birds in his garden. I wasn't in the mood for a complicated recipe or any fuss; I just wanted to avoid ruining the meat – which, by the way, is super tender if you use young quails. The first time, I added too much bacon (you want to see them, not bury them, I swear), and the pea jelly turned out a bit too soft because I underestimated the gelatin. Since then, I've learned not to rush the cooling phase and not to skimp on butter with the quails. Anyway, every time I make it, it's slightly different, but that's just how I roll, and it turns out really good.
Time: about 2 hours in total, including 40 minutes in the oven and the rest for prep and keeping an eye on them
Servings: 2 satisfied people or 3 hungrier ones
Difficulty: medium to “needs attention” (not hard technique-wise, but you have to keep an eye on timing and textures)
Ingredients & roles
- 2 young quails (200g each, so about 400g) – tender meat that doesn't need marinating
- 6 medium potatoes (500-600g) – the base for roasted vegetables and some crispy potato "soldiers" for serving
- 200g green peas (fresh or frozen) – for the jelly, adds color and a sweet flavor
- 2 carrots (about 120g) – for flavor, a bed for the meat, and some sweetness
- 2 onions (one for the oven, one for the puree) – sweetness and body for the jelly
- 1 packet of gelatin (10g) – to bind the jelly, don’t skip this
- 6 slices of bacon – wrap the quails, adds flavor and fat
- 2 garlic cloves – one for stuffing the quail, one for the vegetables
- 2 basil leaves – fresh aroma inside
- 20g cheese – adds a creamy core to the quail, not too much or it will leak out
- 75ml dry white wine – to pour in the tray towards the end, to create a crust and enhance flavor
- about 2 tablespoons of oil (or to taste) – for the vegetables and frying
- 20-30g butter – a bit for the quails, the rest for the jelly
- salt, freshly ground pepper, a pinch of sweet paprika – basic seasonings
- chicken broth (about 150ml, vegetable broth works too) – for the pea jelly and, if you want, for the dressing
- pomegranate seeds and a few peas – for serving, color, and crunch
- leek sprouts – for garnish, not mandatory, but adds freshness
- sweet-sour dressing (store-bought or quickly made from the baking tray) – for serving, not essential, but helpful
Preparation method
1. Quails – "cleaned, patted dry, and waiting".
Don't complicate things: if you have young quails, just wash them well, pat them dry with paper, and let them breathe while you handle the rest. At first, I stressed about marinating, but that's not necessary here; they don’t have thick skin.
2. Vegetables for roasting.
Peel all the potatoes, carrots, onion, and garlic.
Set aside two potatoes (those are for the soldiers), slice the rest into 1 cm thick pieces, and do the same with the carrots. Slice the onion into rings. Place the vegetables in a small pot or a deeper tray to create a bed for the meat. Drizzle a little oil, salt, and pepper over them. Don’t be stingy; otherwise, they’ll be dry.
3. Stuffing the quails.
Take each quail, and carefully lift the skin off the breast (it's quite elastic, don’t tear it) and insert a small slice of butter and a basil leaf. Inside, add a thin stick of cheese and half a finely chopped garlic clove. Don’t overstuff – if you cram too much in, it will leak out during cooking. Sprinkle salt, pepper, and a pinch of paprika on the outside.
4. Wrapping in bacon.
Wrap each quail loosely with 2-3 slices of bacon (don’t cover too much, so the skin can brown). Secure with toothpicks if needed; I don’t always use them, depending on how elastic the bacon is. Place them on top of the prepared vegetables in the tray.
5. Oven, first round.
Put the tray in the oven (200°C, top and bottom heat or with fan, doesn’t matter much). Bake for 25-30 minutes until you see the bacon browning and the surrounding vegetables starting to soften.
6. Wine and another 15 minutes.
Remove the tray, pour the wine around the quails, not directly on them. Return to the oven for another 15 minutes without foil. The wine will help create the sauce and absorb the gamey aroma if there's any left.
7. Pea jelly.
While the quails are in the oven, boil the peas if they aren't already cooked (frozen ones can go straight in, but don’t let them boil too long or they’ll lose their color).
Sauté a small onion in a little oil and butter over low heat so it doesn’t color. Add the peas and about 50-100ml of broth (or water, but I prefer broth). Season with salt and pepper, and let simmer for about 10 minutes max.
After it cools a bit, blend everything until you get a fine puree. Pass it through a sieve if you want something “restaurant style,” but if not, it’s fine as is.
Hydrate the gelatin in cold water (follow the instructions on the packet). Melt it in the microwave for 20 seconds or in a bain-marie. Mix the liquid gelatin into the warm pea puree (not hot, or it will curdle).
Pour everything into a small tray lined with plastic wrap and refrigerate for at least 40-50 minutes to set.
8. Potato soldiers.
Cut the other two potatoes into sticks about the thickness of a pinky finger. Don’t cut them too thin or they’ll burn. Fry in hot oil until golden. Remove to a paper towel, and sprinkle salt on them while they are warm. If you’re in a hurry, you can bake them in the oven with oil, but they won’t be as crispy.
9. Dressing (or tray sauce).
After removing the quails, check what’s left in the tray: roasted vegetables, wine, butter, meat juices. Put them in a blender or use an immersion blender, adding a little broth or water to make them more fluid. If it’s too thick, dilute it with wine or broth. Strain if you want finesse and let it simmer on the stove with a bit of butter. It’s great spread over the meat or the jelly; really tasty.
10. Assembly, the fun part.
Take the pea jelly out and cut it into circles with a glass or a mold, however you like. Place a quail on a jelly round, and on the others, add pomegranate seeds, peas, whatever you like for decoration. Add a few potato soldiers and a bit of dressing next to or over the meat. If you have leek sprouts, place them on top for crunch and appearance. Don’t stress about making it look "perfectly arranged"; the important thing is that it looks appetizing and colorful.
Why I make it often
The thing is, it always turns out a bit different – it's the kind of dish with tender meat that's not too heavy, and it has some textures on the plate. The peas and potatoes fill you up, but they don’t weigh you down like a heavy steak. Plus, I don’t need much planning, it doesn’t involve complicated techniques, and it’s suitable for any occasion – holiday meals, a dinner with close friends, or a day when I want to use what I have in the fridge. Peas and bacon are easy to find, and quails are often available at the supermarket. The jelly is fun to serve, looks special, even though it’s super simple.
Practical tips, variations, and serving ideas
Practical tips
- Quails shouldn’t be kept in the oven for too long, or they’ll dry out. If you have an old oven, check after 35 minutes; don’t leave it to chance.
- When adding gelatin to the pea jelly, don’t put it in if the puree is hot, as it won’t set. I’ve had that happen, and I ended up with a green puddle.
- When stuffing the quails with cheese, don’t cram it in, as it will leak out halfway through cooking anyway.
- Don’t throw away the leftover vegetables from the tray, as the dressing made from them is really tasty.
- Make the jelly a day in advance if you have guests, so you’re not rushed at the last minute. It keeps its texture well in the fridge.
Ingredient substitutions
- You can make the pea jelly with mint or parsley if you don’t have basil. Or substitute the peas with broccoli (or a mix of greens).
- The bacon can be replaced with thin strips of pancetta, or if you want to skip the smoked meat altogether, just use butter.
- The cheese can be replaced with a firmer cheese, but don’t use types that melt too quickly (no processed cheese!).
- For frying the potatoes, you can also use olive oil if you want a different flavor, but not too much, as it smokes.
- Want a lighter version? Don’t fry the potatoes; bake them in the oven with 1 teaspoon of oil on parchment paper.
Variations
- The stuffing for the quails can also include sautéed mushrooms with garlic or chopped dates (sounds weird, but it actually goes well with bacon).
- If you want something fancier, skip the gelatin and serve the pea puree warm, directly under the meat, as a soft green bed.
- Not in the mood for jelly? Just make the vegetables and quails – everything is still delicious.
- You can use the same recipe with pigeons (if you have them), but cook them longer in the oven.
Serving ideas
- They pair really well with a dry white wine, something not too aromatic – a Sauvignon Blanc if I’m in the mood.
- A fresh salad of radishes or baby spinach on the side for those wanting some extra greens.
- For a complete menu, I start with a cold appetizer (like vegetable tartare or a quick pâté), and finish with something citrusy to cleanse the palate.
- If you have guests and want to impress, make the jelly in different shapes and play with the decoration (edible flowers, microgreens, etc.).
- For those who are gluten-free, the recipe works perfectly as long as you don’t serve bread.
Frequently asked questions
Can I use frozen quails?
Yes, but let them thaw slowly in the fridge, then pat them dry so they aren't wet. Don’t cook them directly from frozen, as the meat will be dry on the outside and raw on the inside.
If I don’t have gelatin, can I use something else?
You can try agar-agar, but the texture won’t be the same. Or skip the jelly altogether and serve the pea puree warm, like a thick cream.
What if I don’t have white wine?
You can use a bit of lemon juice with water or broth in the tray, but don’t use red wine as it will give the meat a weird color and too strong a flavor.
How salty should the bacon be?
The bacon adds salt, so don’t salt the meat too heavily beforehand. Taste a raw piece to gauge; I often forget and sometimes it turns out too salty if I overdo it.
Can it be made in advance and reheated?
Yes, you can make everything ahead of time – the jelly keeps well in the fridge, and the quails can be reheated in the oven at 160°C covered with foil so they don’t dry out. The crispy potatoes are the exception – fry them on the spot or quickly bake them to revive them.
Can I add other herbs to the stuffing?
Yes, you can use parsley, oregano, or thyme. Just don’t go overboard, as quail is delicate meat; you don’t want to overpower it with one flavor.
Approximate nutritional values
A serving (including jelly, dressing, and crispy potatoes) is around 600-700 calories, depending on how much oil you use for the potatoes and how much bacon you add. Approximate macros: about 40-45g protein from the meat and cheese, 50-60g carbohydrates (from potatoes, peas, and vegetables), 30-35g fats (mostly from bacon and butter). The dish is not heavy on the stomach, as the vegetables balance the fat from the meat and bacon. It’s suitable for richer lunches, but you won’t feel like you’ve eaten a heavy holiday meal. You’ll get plenty of vitamins and minerals – peas bring vitamin K, basil is full of antioxidants, and quail provides good protein and iron.
How to store and reheat
If there are leftovers, place the quails in a covered container in the fridge – they’ll last for 2 days easily, as will the pea jelly (even better after a night in the cold). To reheat, put the meat in the oven for 15 minutes covered with foil at 160°C, not in the microwave as it will dry out and lose its juicy texture. Let the jelly reach room temperature for about half an hour before serving, so it’s not rock hard. The potatoes can be quickly revived in the oven or air fryer. The dressing, if you made extra, lasts about 3 days in the fridge and can even be used as a sauce for other meats. I don’t recommend freezing – the gelatin won’t have the same texture once thawed, and the potatoes won’t hold up.
Time: about 2 hours in total, including 40 minutes in the oven and the rest for prep and keeping an eye on them
Servings: 2 satisfied people or 3 hungrier ones
Difficulty: medium to “needs attention” (not hard technique-wise, but you have to keep an eye on timing and textures)
Ingredients & roles
- 2 young quails (200g each, so about 400g) – tender meat that doesn't need marinating
- 6 medium potatoes (500-600g) – the base for roasted vegetables and some crispy potato "soldiers" for serving
- 200g green peas (fresh or frozen) – for the jelly, adds color and a sweet flavor
- 2 carrots (about 120g) – for flavor, a bed for the meat, and some sweetness
- 2 onions (one for the oven, one for the puree) – sweetness and body for the jelly
- 1 packet of gelatin (10g) – to bind the jelly, don’t skip this
- 6 slices of bacon – wrap the quails, adds flavor and fat
- 2 garlic cloves – one for stuffing the quail, one for the vegetables
- 2 basil leaves – fresh aroma inside
- 20g cheese – adds a creamy core to the quail, not too much or it will leak out
- 75ml dry white wine – to pour in the tray towards the end, to create a crust and enhance flavor
- about 2 tablespoons of oil (or to taste) – for the vegetables and frying
- 20-30g butter – a bit for the quails, the rest for the jelly
- salt, freshly ground pepper, a pinch of sweet paprika – basic seasonings
- chicken broth (about 150ml, vegetable broth works too) – for the pea jelly and, if you want, for the dressing
- pomegranate seeds and a few peas – for serving, color, and crunch
- leek sprouts – for garnish, not mandatory, but adds freshness
- sweet-sour dressing (store-bought or quickly made from the baking tray) – for serving, not essential, but helpful
Preparation method
1. Quails – "cleaned, patted dry, and waiting".
Don't complicate things: if you have young quails, just wash them well, pat them dry with paper, and let them breathe while you handle the rest. At first, I stressed about marinating, but that's not necessary here; they don’t have thick skin.
2. Vegetables for roasting.
Peel all the potatoes, carrots, onion, and garlic.
Set aside two potatoes (those are for the soldiers), slice the rest into 1 cm thick pieces, and do the same with the carrots. Slice the onion into rings. Place the vegetables in a small pot or a deeper tray to create a bed for the meat. Drizzle a little oil, salt, and pepper over them. Don’t be stingy; otherwise, they’ll be dry.
3. Stuffing the quails.
Take each quail, and carefully lift the skin off the breast (it's quite elastic, don’t tear it) and insert a small slice of butter and a basil leaf. Inside, add a thin stick of cheese and half a finely chopped garlic clove. Don’t overstuff – if you cram too much in, it will leak out during cooking. Sprinkle salt, pepper, and a pinch of paprika on the outside.
4. Wrapping in bacon.
Wrap each quail loosely with 2-3 slices of bacon (don’t cover too much, so the skin can brown). Secure with toothpicks if needed; I don’t always use them, depending on how elastic the bacon is. Place them on top of the prepared vegetables in the tray.
5. Oven, first round.
Put the tray in the oven (200°C, top and bottom heat or with fan, doesn’t matter much). Bake for 25-30 minutes until you see the bacon browning and the surrounding vegetables starting to soften.
6. Wine and another 15 minutes.
Remove the tray, pour the wine around the quails, not directly on them. Return to the oven for another 15 minutes without foil. The wine will help create the sauce and absorb the gamey aroma if there's any left.
7. Pea jelly.
While the quails are in the oven, boil the peas if they aren't already cooked (frozen ones can go straight in, but don’t let them boil too long or they’ll lose their color).
Sauté a small onion in a little oil and butter over low heat so it doesn’t color. Add the peas and about 50-100ml of broth (or water, but I prefer broth). Season with salt and pepper, and let simmer for about 10 minutes max.
After it cools a bit, blend everything until you get a fine puree. Pass it through a sieve if you want something “restaurant style,” but if not, it’s fine as is.
Hydrate the gelatin in cold water (follow the instructions on the packet). Melt it in the microwave for 20 seconds or in a bain-marie. Mix the liquid gelatin into the warm pea puree (not hot, or it will curdle).
Pour everything into a small tray lined with plastic wrap and refrigerate for at least 40-50 minutes to set.
8. Potato soldiers.
Cut the other two potatoes into sticks about the thickness of a pinky finger. Don’t cut them too thin or they’ll burn. Fry in hot oil until golden. Remove to a paper towel, and sprinkle salt on them while they are warm. If you’re in a hurry, you can bake them in the oven with oil, but they won’t be as crispy.
9. Dressing (or tray sauce).
After removing the quails, check what’s left in the tray: roasted vegetables, wine, butter, meat juices. Put them in a blender or use an immersion blender, adding a little broth or water to make them more fluid. If it’s too thick, dilute it with wine or broth. Strain if you want finesse and let it simmer on the stove with a bit of butter. It’s great spread over the meat or the jelly; really tasty.
10. Assembly, the fun part.
Take the pea jelly out and cut it into circles with a glass or a mold, however you like. Place a quail on a jelly round, and on the others, add pomegranate seeds, peas, whatever you like for decoration. Add a few potato soldiers and a bit of dressing next to or over the meat. If you have leek sprouts, place them on top for crunch and appearance. Don’t stress about making it look "perfectly arranged"; the important thing is that it looks appetizing and colorful.
Why I make it often
The thing is, it always turns out a bit different – it's the kind of dish with tender meat that's not too heavy, and it has some textures on the plate. The peas and potatoes fill you up, but they don’t weigh you down like a heavy steak. Plus, I don’t need much planning, it doesn’t involve complicated techniques, and it’s suitable for any occasion – holiday meals, a dinner with close friends, or a day when I want to use what I have in the fridge. Peas and bacon are easy to find, and quails are often available at the supermarket. The jelly is fun to serve, looks special, even though it’s super simple.
Practical tips, variations, and serving ideas
Practical tips
- Quails shouldn’t be kept in the oven for too long, or they’ll dry out. If you have an old oven, check after 35 minutes; don’t leave it to chance.
- When adding gelatin to the pea jelly, don’t put it in if the puree is hot, as it won’t set. I’ve had that happen, and I ended up with a green puddle.
- When stuffing the quails with cheese, don’t cram it in, as it will leak out halfway through cooking anyway.
- Don’t throw away the leftover vegetables from the tray, as the dressing made from them is really tasty.
- Make the jelly a day in advance if you have guests, so you’re not rushed at the last minute. It keeps its texture well in the fridge.
Ingredient substitutions
- You can make the pea jelly with mint or parsley if you don’t have basil. Or substitute the peas with broccoli (or a mix of greens).
- The bacon can be replaced with thin strips of pancetta, or if you want to skip the smoked meat altogether, just use butter.
- The cheese can be replaced with a firmer cheese, but don’t use types that melt too quickly (no processed cheese!).
- For frying the potatoes, you can also use olive oil if you want a different flavor, but not too much, as it smokes.
- Want a lighter version? Don’t fry the potatoes; bake them in the oven with 1 teaspoon of oil on parchment paper.
Variations
- The stuffing for the quails can also include sautéed mushrooms with garlic or chopped dates (sounds weird, but it actually goes well with bacon).
- If you want something fancier, skip the gelatin and serve the pea puree warm, directly under the meat, as a soft green bed.
- Not in the mood for jelly? Just make the vegetables and quails – everything is still delicious.
- You can use the same recipe with pigeons (if you have them), but cook them longer in the oven.
Serving ideas
- They pair really well with a dry white wine, something not too aromatic – a Sauvignon Blanc if I’m in the mood.
- A fresh salad of radishes or baby spinach on the side for those wanting some extra greens.
- For a complete menu, I start with a cold appetizer (like vegetable tartare or a quick pâté), and finish with something citrusy to cleanse the palate.
- If you have guests and want to impress, make the jelly in different shapes and play with the decoration (edible flowers, microgreens, etc.).
- For those who are gluten-free, the recipe works perfectly as long as you don’t serve bread.
Frequently asked questions
Can I use frozen quails?
Yes, but let them thaw slowly in the fridge, then pat them dry so they aren't wet. Don’t cook them directly from frozen, as the meat will be dry on the outside and raw on the inside.
If I don’t have gelatin, can I use something else?
You can try agar-agar, but the texture won’t be the same. Or skip the jelly altogether and serve the pea puree warm, like a thick cream.
What if I don’t have white wine?
You can use a bit of lemon juice with water or broth in the tray, but don’t use red wine as it will give the meat a weird color and too strong a flavor.
How salty should the bacon be?
The bacon adds salt, so don’t salt the meat too heavily beforehand. Taste a raw piece to gauge; I often forget and sometimes it turns out too salty if I overdo it.
Can it be made in advance and reheated?
Yes, you can make everything ahead of time – the jelly keeps well in the fridge, and the quails can be reheated in the oven at 160°C covered with foil so they don’t dry out. The crispy potatoes are the exception – fry them on the spot or quickly bake them to revive them.
Can I add other herbs to the stuffing?
Yes, you can use parsley, oregano, or thyme. Just don’t go overboard, as quail is delicate meat; you don’t want to overpower it with one flavor.
Approximate nutritional values
A serving (including jelly, dressing, and crispy potatoes) is around 600-700 calories, depending on how much oil you use for the potatoes and how much bacon you add. Approximate macros: about 40-45g protein from the meat and cheese, 50-60g carbohydrates (from potatoes, peas, and vegetables), 30-35g fats (mostly from bacon and butter). The dish is not heavy on the stomach, as the vegetables balance the fat from the meat and bacon. It’s suitable for richer lunches, but you won’t feel like you’ve eaten a heavy holiday meal. You’ll get plenty of vitamins and minerals – peas bring vitamin K, basil is full of antioxidants, and quail provides good protein and iron.
How to store and reheat
If there are leftovers, place the quails in a covered container in the fridge – they’ll last for 2 days easily, as will the pea jelly (even better after a night in the cold). To reheat, put the meat in the oven for 15 minutes covered with foil at 160°C, not in the microwave as it will dry out and lose its juicy texture. Let the jelly reach room temperature for about half an hour before serving, so it’s not rock hard. The potatoes can be quickly revived in the oven or air fryer. The dressing, if you made extra, lasts about 3 days in the fridge and can even be used as a sauce for other meats. I don’t recommend freezing – the gelatin won’t have the same texture once thawed, and the potatoes won’t hold up.