Quail with spaetzle

1.

Quailwash, pat dry, season with salt and pepper. Cut the bacon into cubes. Leave in a saucepan and take out. Fry the quail on all sides. Crush juniper berries and peppercorns.

2.

Peel the shallots. Clean, wash and roughly chop the carrots and add everything to the quail. Fill up with 3/4 liter of hot water and cook covered for about 30 minutes over low heat. In the meantime, wash the grapes, cut them in half and remove the seeds.

3.

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

4.

Season the sauce with gin, cranberries, salt and pepper and briefly heat the grapes in it. Pour the sauce over the quail. This is served with spaetzle. If you want to make the spaetzle yourself, you have to use 350 g flour, 1/4 teaspoon salt, 4 eggs and 1/8 liter water to form a smooth dough.

5.

Then bring 2 liters of water with 2 tablespoons of salt and oil to the boil. Put some batter on a spaetzle board and use a knife to scrape thin spaetzle from the board into the slightly boiling water.