Whole Stuffed Rotisserie Quail

Nick Beardshaw

Nick Beardshaw

20th October 2015
Nick Beardshaw

Whole Stuffed Rotisserie Quail

Quail is a lightly flavoured meat that is paired well with a diverse range of flavours, from sherry cinnamon. Take your cooking to the next level with the following Whole Stuffed Rotisserie Quail recipe from Nick Beardshaw.


  • 8 tunnel boned quails ( reserve bones)
  • 2lt water
  • 130g salt
  • 100g sugar
  • 1 medium onion diced, sweated and cooled completely
  • 700g sausage meat
  • 2tsp of thyme leaves
  • 8 agen prunes
  • 100g butter
  • 1kg chicken wings
  • 3 litres good stock
  • Salt and pepper to taste


Bring the water to the boil and add the salt and sugar. Whisk until dissolved and remove from the heat. Leave to cool and go cold. When cold, pour into a plastic container and place the quails into the brine. Place a small plate on top to help the quails submerge. Pop the container into the fridge for 3-4 hours.

For the gravy roast the chicken wings and quail bones until golden and place into a pan with the stock. Cook out gently for 4 hour and strain off the bones. Reduce, skimming constantly, to a syrupy consistency.

Meanwhile, mix together the sausage meat, onion and the thyme leaves. Divide the sausage meat into 8 equal ‘burgers’. Place one prune in the middle of each ‘burger’. Wrap the sausage meat around each fig to give you a small ball. After 3-4 hours, remove the quails from the brine and pat dry inside and out. Stuff each quail with the fig sausage balls and then cross their legs and tie them together to hold the stuffing in place. Place the quail into a rotisserie for 20 minutes until 60 in the middle or alternatively cook in a 185 degree oven for around 25 minutes and until 60 in the middle. Remove them from the oven and leave to rest for 8 minutes before serving. Remember to remove the string. Serve with the poultry gravy.

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