A Fowl Game

Italian roasted quail with braised vegetables. I do not have much to say about this dish but simply divine! And that is without exaggeration! Promise! I think I will let the photos do the talking more this time.

As my husband said, "Why dine out when I can have this at home?" And he was only a little biased, of course. 😀

This recipe feeds 3 big eaters or 6 small eaters.

(Recipe adapted from Australian Women’s Weekly Chicken Cookbook)

  • 6 quails
  • 6 slices prosciutto
  • 20g butter
  • 1/2 cup dry white wine
  • 2 baby fennel bulbs, trimmed and sliced thinly
  • 2 medium zucchini, halved lengthwise, sliced thickly
  • 4 cloves garlic, unpeeled
  • 1 large red capsicum (bell peppers), sliced thinly
  • 1/2 cup chicken stock
  • 1 medium lemon, cut into 8 wedges
  • 1/4 cup cream
  • 1 tbs fresh oregano
1.   Preheat oven to moderately hot (200C degrees/180C degrees fan-forced)
2.   Discard necks from quails. Wash quails under cold water, pat dry inside and out with absorbent paper. Tuck legs along body; wrap tightly with prosciutto to hold legs in place.

Some stubborn pairs of legs there. 🙂

3.   Heat butter in a large flameproof baking dish; cook quails, in batches until browned all over.

If you don't have a flameproof baking dish, two alternative ways to do it: Use a fry pan which can go from stove top to oven or use a regular fry pan then transfer to a baking dish tray when it's time to roast.

4.   Remove quails from pan or baking dish. Place wine in same dish; bring to a boil. Reduce heat; simmer, uncovered, until wine has reduced to 1 tablespoon. Add fennel, garlic, capsicum, zucchini and stock; return to a boil.

5.   If using a flameproof baking dish or fry pan that can go into the oven: Place quails on top of vegetables; roast, uncovered, in oven for 20 minutes. If using a regular fry pan : Transfer vegetables into a baking dish, then place quails on top of vegetables; roast, uncovered, in oven for 20 minutes.

When transferring from fry pan to baking dish, scrape as much as possible all the pan juices into the baking dish so you get all those flavors from deglazing the pan.

6.   Add lemon to dish, roast, uncovered, about 10 minutes or until quails are cooked through.

7.   Remove quails and garlic from dish. When cool enough to handle, squeeze garlic from skins into the dish; stir in cream and oregano.

8.   Serve quails on vegetables. Serve with bruschettini or any bread you like.

My son had two of these little birds.


This entry was published on February 23, 2012 at 5:10 am. It’s filed under cooking, food, recipes and tagged , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “A Fowl Game

  1. My boyfriend says the same thing as your husband… 🙂 I take it as quite a compliment!!

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: