Quails with Mulled Wine Sauce

For the quails with mulled wine sauce, first preheat the oven to 160 °C convection oven.

Peel and finely dice the onions, celery and carrots. Fry in oil in a roasting pan for about 10 minutes until golden brown. Deglaze with the wine. Add the bay leaves, lemon zest, cloves, allspice, peppercorns and cinnamon.

Rinse the quails and pat dry. Season inside and out with salt and pepper. Melt 40 g butter and brush the quails with it, set the rest aside. Place on top of vegetables with breast side up. Cook in the oven for about 30 minutes until golden brown. Baste the quails in between, adding wine as needed.

Remove the roaster from the oven and take out the quails. Place on the rack (fat pan underneath), brush with the remaining melted butter and cook in the oven at 200 °C until golden brown all over.

Strain the sauce through a fine sieve into a saucepan and bring to the boil. To thicken, use a fork to thoroughly mix the flour with the remaining soft butter.

Stir into the boiling sauce in portions until the desired thickness is achieved. Simmer for a few minutes and, if lumps have formed, strain. Season to taste with lemon juice, sugar, salt and pepper.

Arrange the quails with mulled wine sauce on a warmed platter and serve. Serve the rest of the sauce separately.

Preparation Tip:

For example, fluffy soft potato dumplings go particularly well with the quails with mulled wine sauce.

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