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Quail with Grapes HT MC 50mins Serve 4 Hot Poultry Game Bird Fruit Alcohol Main course Eggless
Ingredients 4 Quail 50g/2oz Plain Flour 100g/4oz Butter 4 x 1/2 inch thick slices of White Bread Salt and pepper For the Sauce 175g/6oz White Grapes 100g/4oz Butter 120ml/4 fl.oz. Port A pinch of Ground Cloves 100g/4oz Button Mushrooms, thinly sliced
Instructions
1. Heat the oven to l7OC, 325F, Gas mark 3.
2. Split each quail along the breast bone and open the birds. Turn them skin side up and press down on the backbone of each one to flatten them completely. Coat the quail with flour on all sides.
3. To make the croutons, remove the crusts and trim each slice of bread to make a rectangle a little larger than the quail, and brush each slice on both sides with melted butter. Place on a baking tray and bake in the oven for 20 minutes, or until golden brown.
4. Melt the remaining butter in two large frying pans. Sauté each quail over a moderate heat for 15 minutes, or until golden brown. Season the birds with salt and freshly ground pepper, arrange them on the croutons on a serving dish and keep warm.
5. To make the grape sauce - bring the grapes and 250ml/8 fl.oz. water to boil. Drain the grapes, and place them in a pan with the butter, port and ground cloves. Cover the pan and simmer for 6 minutes, or until the grapes are tender. Stir in the sliced mushrooms and simmer for 5 minutes more. Place in a warmed sauceboat and serve with the quail.
More Poultry & Game Recipes | General Poultry & Game Prep & Cooking Times
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