Quail with roasted vegetables

Servings: 4 persons



  • 4 quails
  • 1 big carrot  
  • 2 hands Small potatoes
  • 2 hands sprouts
  • 1 tbsp butter
  • 1 tbsp oil
  • Rosemary, thyme, sage
  • Pepper, salt
  1. Peel and cut the carrot in big chunks, clean the sprouts and wash the potatoes briefly.
  2. Bring a medium sized pot with salt water to boil. Add the carrots and potatoes and cook for 5 minutes.
  3. Preheat the oven to 180°C (circulating air).
  4. Heat up a skillet pan with oil (no olive oil, I would suggest to use goose fat) and add the quails. Fry from all sides for around 6 to 10 minutes. In the end add butter and herbs. Constantly cover the quails with the butter oil mix. This will create a crispy skin in the end.
  5. Place the vegetables on an oven tray, place the quails on top and add the butter from the pan as well.
  6. Bake for 15 minutes. Serve on a big plate in the end.

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