Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?


Quail with Grapes     HT  MC  50mins

Serve      Hot   Poultry  Game Bird  Fruit  Alcohol   Main course   Eggless



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




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  


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. Click here to go to the chart.



Click here to ask a culinary question

More information about this recipe

 Follow us  



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

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©