Quails with spaetzle

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash quails, dab dry, season with salt and pepper. Cut the bacon into cubes. Leave out in a roasting pan and take out. Brown the quails on all sides. Crush juniper berries and peppercorns.

2. 2

   Peel the shallots. Clean, wash and coarsely chop the carrots and add everything to the quails. Fill up with 3/4 litre of hot water, cover and cook on low heat for about 30 minutes. In the meantime wash, halve and seed the grapes.

3. 3

   Carefully remove quail from the pot and keep warm in a bowl. Pour sauce through a sieve and bring to the boil. Stir cream and flour until smooth. Add to the sauce while stirring and bring to the boil briefly.

4. 4

   Season the sauce to taste with gin, cranberries, salt and pepper and briefly heat the grapes in it. Pour the sauce over the quails. Serve with spaetzle. If you want to make the spaetzle yourself, you have to mix 350 g flour, 1/4 teaspoon salt, 4 eggs and 1/8 litre water to a smooth dough.

5. 5

   Then boil 2 litres of water with 2 tablespoons of salt and oil. Put some dough on a spaetzle board and scrape thin spaetzle from the board into the slightly boiling water with a knife.