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Quail With Juniper and Gin     HT  MC  English 35mins


Serves 4     Hot  Game bird Alcohol   Main Course   England  British  Europe



50g/2oz Plain Flour 

Salt and Black Pepper

1 teasp Thyme Leaves

4 large Quail, split down the back and flattened out

3 tbsp Butter

1 small Onion, grated

16 juniper berries, well crushed

120ml/4fl.oz. Gin

240ml/8fl.oz. Dry White Wine

240ml/8fl.oz. Double Cream

4 tbsp freshly chopped Parsley




1. Place the flour and thyme in a bowl, season with salt and pepper and mix well.


2. Roll the quail in the flour mixture to coat on all sides. 


3. You will probably have to use 2 large frying pans so it will be easier to divide all ingredients in half, and cook in 2 batches. 


4. Heat the butter in the pans then add the onions and quail and sauté for 4 minutes on each side over medium-high heat. 


5. Add the juniper berries, gin, and wine, bring to simmering point and continue to simmer for about 10 minutes to reduce the liquid by half.


6. Add the cream and continue to cook for a further 10 minutes or until sauce thickens and the quail are cooked through.


7. Adjust the seasoning, sprinkle with the parsley and serve immediately.



More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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