Quail with Grapes
4 Hot Poultry Game
Bird Fruit Alcohol Main
x 1/2 inch thick slices of White Bread
pinch of Ground Cloves
Button Mushrooms, thinly sliced
Heat the oven to l7OC, 325F, Gas mark 3.
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.
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
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
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.
Poultry & Game Recipes | General
Poultry & Game Prep & Cooking Times
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.