Braised quail make an attractive dish for a special occasion. These little game birds should not be hung, but enjoyed as fresh as possible.
ingredients
serves 4
1 tablespoon olive oil
8 oven ready quail
1 small onion, peeled and finely chopped
2 rashers unsmoked back bacon, trimmed of fat and finely chopped
1 level tablespoon All purpose flour
3/4 pint chicken stock
1/3 cup pearl barley
1 large carrot, peeled and diced
1 cup button mushrooms, wiped and finely chopped
1 teaspoon lemon juice
3 level tablespoons chopped fresh parsley
Freshly ground black pepper
method
Preheat to 180°C (350°F)
1. Heat the oil in a large, flameproof casserole and cook the quail in it over a high heat for about 5 minutes, turning them to brown all over. Remove from casserole and set aside.
2. Fry the onion and bacon gently in the casserole for 2 minutes. Stir in the flour and then the stock, pearl barley and carrot. Bring to the boil, stirring continuously.
3. Add the mushrooms, lemon juice and 1 tablespoon of the parsley, and season with pepper.
4. Return the quail to the casserole, bring to the boil, cover and cook in the heated oven for about 40 minutes, or until the quail are tender. Sprinkle with the remaining parsley.
Sauteed brussels sprouts and potato slices blend well with the quail. Leave the diners to remove the skin from their quail and remind them to watch out for the small bones.
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