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Print this Recipe    Quail Champagne

Quail with champagne and raspberry sauce
Serves 2

4 dressed quails
4 slices bacon
1 tbsp vegetable oil
1 cup champagne
1 punnet (about 250g raspberries)
few sprigs fresh rosemary
few reserved raspberries for garnish
salt and pepper to taste

Preheat the oven to 220 Celsius. Season the quail with salt and
pepper. Heat the oil in a large roasting tin till smoking.

Brown the quail in the hot oil on all sides and then place breast
side up in the roasting tin with bacon over the breast meat. Roast
at 220 Celsius for 15 minutes and then turn the heat down to 180
Celsius and continue roasting for a further 15 minutes.

In the meantime, puree the raspberries with the champagne and season
with salt an d pepper to taste. After the quail has roasted for 15
minutes at 180 Celsius, pour the champagne and raspberry puree into
the roasting tin and continue to roast for a further 10 minutes.

Remove the quail from the oven. Keep the quail warm while you finish
the sauce. Pour all the sauce from roasting tin into a saucepan
and add 2 tsp cornflour blended with a little hot water. Bring to
the boil and stir till the sauce is thickened enough to coat the
back of a spoon. Check seasoning and then pour a pool of sauce onto
2 dinner plates. Place 2 quails on each plate and garnish with
rosemary and the reserved raspberries. Serve immediately.

Note: After I made this recipe for my boyfriend he proposed!

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