• 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


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 319kj
  • Fat Total 22g
  • Saturated Fat 9g
  • Protein 23g
  • Carbohydrate 5g
  • Sugar 0g
  • Sodium 406mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe uses Game Farm Quails

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