4 shallots, peeled and finely chopped
1 clove garlic, crushed, peeled and mashed to a paste
2 Tbsp butter
2 dried morel mushrooms
1/4 cup chicken stock
2 slices white bread, crumbed finely
4 rashers bacon
8 sprigs thyme
25gm extra softened butter
pepper to season

Quail are a special treat, but you could substitute Poussin (baby chicken). If you do you will need to double the stuffing quantity. Puy Lentils are just divine with quail and I have added pan-fried, chopped mushrooms to intensify the mushroom flavours from the stuffing.

Method:

Wash the quail well and pat dry with absorbent paper. Cook the shallots and garlic in the butter until soft. Cool. Soak the morels with the chicken stock and set aside for 1 hour. Drain, reserving the stock and finely chopping the morels. Blend the mushrooms with the shallots, breadcrumbs and 2 tablespoons of butter. Stuff the quail with equal quantities of the mixture. Wrap the birds with the bacon and thyme and secure with string. Dot with the extra butter and season with pepper. Roast at 200°C for 30 minutes until tender. Serve the birds on the Puy lentils.

Recipe from www.ecook.co.nz