For 2 servings:
- 4 quails
- 8 strips of bacon
- ¼ L vegetable broth
For the filling:
- Dried fruit : plum, apricot, date, fig.
- 30g walnuts coarsely chopped
- 1g cannabis flowers decarboxylated (Kushberry)
- 2 sprigs of thyme
- ½ sprig of rosemary
For the sauce:
- 60ml cream
- 4el cranberry jelly
- 2cl port wine
- ½ tsp cornstarch
First, wash the quails in cold water, pat dry and remove any feather debris. The dried fruit is cut into small cubes. The herbs are also washed, carefully dried and finely chopped. Finely chop the cannabis and mix it with the remaining herbs and the dried fruit cubes in a bowl and season with salt and pepper.
Now the quails are filled with the fruit mixture and then closed with kitchen twine or a skewer. Then they are wrapped with 2 slices of bacon around each breast and belly.
To cook, place the poultry in a roasting pan, add 1/4 l of vegetable stock and bake in the oven at 175°c convection oven for about 30 minutes. During this process, the cooked food should be repeatedly napped with some liquid from the roaster.
For preparation, the finished quails are removed from the roaster and placed in a warm place, – ideally at about 60°c . The roaster with the remaining juices is heated on the stove, the juice is brought to a boil and stirred with a little water (100-150ml) to dissolve the drippings.the cranberry jelly is stirred into the sauce and left to simmer gently for a few minutes. Afterwards, strain through a fine sieve, add port wine and cream and simmer for a few minutes to let the alcohol evaporate. To thicken the sauce, stir about 2g of cornstarch first with a little water until smooth and then stir into the hot sauce. The whole thing should still simmer a little, so that the starch loses its own flavor.
Finally, it can be seasoned with salt and pepper and served.
We served our version with butter rice and roasted mini peppers.