Ease of preparation rating: Complex
Yield: 6 servings
Ingredients:
- 3 Italian pork sausages
- 1 small onion, finely diced
- 2 tablespoons (30 ml) butter
- 3 cups (710 ml) chopped cabbage
- 1 large apple, peeled and diced
- 2 cups (470 ml) chicken stock
- 2 sprigs thyme, leaves removed
- Salt and pepper
- 6 large quail, semi-deboned
- 3 tablespoons (45 ml) olive oil
Wine-soaked plums
- 2 cups (470 ml) red wine
- ΒΌ cup (60 ml) sugar
- 5 juniper berries, crushed
- 1 sprig thyme
- 1 stick cinnamon
- 8 large plums, pitted and quartered
Method:
Preheat oven to 400 F (205 C).
Remove sausage meat from casings and cook in large skillet over medium heat.
Once meat has browned, add onion and cook until translucent.
Add butter, cabbage, apple, chicken stock, thyme leaves, season with salt and pepper, and cook for 15-20 minutes or until cabbage has cooked down and stock reduced fully. Remove from heat.
Pat quail dry with paper towel. Drizzle the skin and interior of quail with olive oil and season with salt and pepper.
Lay quail flat with skin-side down. Spoon stuffing onto the breast area. Wrap quail around stuffing. Truss using butcher twine.
Place quail breast-side up on a parchment paper-lined baking sheet. Bake for 15-20 minutes or until golden and crispy.
Meanwhile, whisk wine and sugar together in a saucepan.
Add juniper berries, thyme, and cinnamon and heat to a gentle boil.
Reduce heat to low, add plums, and simmer for 15-20 minutes.
Remove plums and let liquid simmer and reduce for 3-4 minutes.
Divide poached plums between serving dishes, then top each dish with one stuffed quail and drizzle with reduced poaching liquid.
Buon appetito!