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Quail with Herb Butter


Serves 4

Ingredients

  • 4 game farm quail
  • 1/2 lemon, cut into 4 pieces
  • 4 garlic cloves, peeled, bruised
  • 4 sprigs thyme
  • 1 tablespoon butter
  • 1/2 cup chicken stock
  • 1/4 cup dry white wine
  • salt & ground black pepper, to taste
  • Herb butter
  • 2 tablespoons butter, at room temperature
  • 1 tablespoon fresh oregano leaves, finely chopped
  • 1 large garlic clove, crushed
  • salt & ground black pepper, to taste

Method

  1. Preheat oven to 200°C.
  2. To make the herb butter, place the butter, oregano, garlic, salt and pepper in a small bowl and mix well to combine.
  3. Use your fingers to carefully loosen the skin over the quail breasts. Spread herb butter over the breasts and then re-cover with the skin.
  4. Divide the lemon, butter, garlic and thyme into 4 and place into the cavities of the quail. Tie the legs together with kitchen twine.
  5. Place the quail in a large roasting pan. Roast in preheated oven for 25 minutes.
  6. Remove the quail from the roasting pan cover loosely with foil and set aside in a warm place.
  7. Meanwhile, place roasting pan over medium high heat. Add the stock and white wine and cook for 1 minute, scraping with a wooden spoon to dislodge any residue left on the base of the pan.
  8. Bring to the boil and simmer, uncovered, for 5 minutes or until reduced by 1/2.
  9. Taste and season with salt and pepper.
  10. Serve the quail with the sauce, steamed baby potatoes and green beans.
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Notes & Tips

This recipe uses Game Farm Quails

Recipe Rating

4

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