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LOCATION: Recipes >> Poultry >> Quail 02

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Braised Quail with Baby Vegetables and Herb Mustard
Yield: 4 servings

1 tablespoon oil
2 520 g packs fresh whole quail
250 g whole baby carrots
250 g patty pan squash; halved
250 g shallots; peeled and halved
300 ml white wine
300 ml stock
1 1/2 teaspoons English mustard
2 tablespoons fresh tarragon; chopped
2 tablespoons fresh parsley; chopped
3 tablespoons half fat creme fraiche
1 teaspoon cornflour; blended in a little water
salt and fresh ground black pepper

Heat the oil in a large flameproof casserole dish, add the quail
and brown on all sides. Remove from the pan. Add the vegetables
and brown, stirring occasionally. Arrange the quail on top of the
vegetables, pour over the wine and stock, bring to the boil then
reduce the heat, cover and simmer gently for 35-40 minutes until
the quail are tender. Remove the quail and keep warm. Stir the
mustard, most of the herbs, the creme fraiche, blended cornflour
and seasoning to taste. Simmer for 3-4 minutes, return the quail
to the vegetables, spoon over some of the sauce, sprinkle over the
remaining herbs and serve with herby creamed potatoes.


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