“I found this recipe in the "Australian Women's Weekly - French Cooking Made Easy" cookbook. The stuffing and seasoning sounds really delicious and the whole dish looks quite posh. I plan on trying it for my next dinner party. The description in the book is as follows: Quail are quite easy to bone out, especially if you use a scalpel or a small sharp pointed knife. Boning out and seasoning can be done the day before cooking; keep covered in refrigerator. The seasoned uncooked quail can be frozen for up to 2 weeks, thaw overnight in refrigerator before cooking. This recipe is not suitable to microwave.”

Ingredients Nutrition

  • 6 quail
  • 4 tablespoons butter
  • 12 cup dry white wine
  • 2 teaspoons fresh marjoram, chopped (or 1/2 tsp dried marjoram leaves)
  • 12 teaspoon orange rind, grated
  • 13 cup orange juice
  • 1 tablespoon flour
  • 1 cup water
  • 1 chicken stock cube
  • 12 teaspoon sugar
  • 2 tablespoons Grand Marnier
  • 1 cup veal, minced
  • 12 cup ham, finely chopped
  • 12 cup walnuts, chopped
  • 1 teaspoon fresh rosemary, chopped (or 12 tsp dried rosemary leaves)
  • 1 egg, lightly beaten
  • 2 tablespoons fresh chives, chopped
  • 1 cup dried breadcrumbs
  • 6 pitted prunes


  1. Remove rib cage from quail by carefully cutting bone from flesh; leave wings and legs intact.
  2. Combine seasoning. Divide and stuff quail with seasoning; placing prunes in the center.
  3. Sew quail together using needle and thread.
  4. Combine butter, wine, marjoram, orange rind and juice in a small saucepan; bring to a boil then remove from heat.
  5. Place quail in a single layer in a baking dish and pour wine mixture over top.
  6. Bake at 350 for about 45 min or until quail are tender. Brush occasionally with pan juices during baking.
  7. Remove quail from baking dish, cover, keep warm.
  8. Pour juices back into saucepan over heat, stir in flour. Cook 1 minute stirring constantly.
  9. Stir in water, crumbled stock cube, and sugar. Bring to a boil then reduce heat.
  10. Simmer uncovered until slightly thickened; remove from heat, stir in Grand Marnier.
  11. Pour sauce over Quail. Serve warm.

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