Cool mince at 0 degrees. Freeze the whipped cream. Cut both in a food processor with pepper, salt and walnuts to a farce and cool.
Debone the quails: Cut wing tips into small pieces at the joint. From the back, after making a lengthwise cut across the backbone, use a sharp fillet knife to separate the meat from the ribs on both sides. Separate out the collarbone and pelvic bone. Pull out the femur inward and separate it at the joint. Only the wing bones and the lower leg bones remain. Do not break the skin under any circumstances.
Season quail lightly with pepper on both sides and season with salt. Lay out on a board on the skin side. Arrange the filleted meat evenly on top. Place a well heaped tbsp. of farce on each quail and cover it with the smoked meat all around. Close the quail so that, with the knuckles facing upwards, the closed body shape of the quail is formed repeatedly.
Form four long ties from aluminum foil and wrap them around the sides of the quail and fold them at the head side, so that the quail does not fall apart during cooking. Place on a baking sheet lined with parchment paper.
Cook in an electric oven O/U at 210 °C for 50 minutes.
Sauce the carcasses with onions and garlic, deglaze with red wine, reduce, season, strain and alloy.
Quails cut in halves are placed on the sauce and garnished.
geg
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