Weekend Recipe: Stuffed Quail with Raisins, Orange & Herbs:

Maggie Beer says she meets many people who haven’t tasted quail but once they do, they appreciate and enjoy the flavour.

Quail is a game bird renowned for the delicacy of its taste which suits a number of cuisine styles. It is low in fat, high in iron and protein and can be purchased at the supermarket or butcher already prepared and cut to save time and hassle in the kitchen.

“Although it may seem like there are many steps between you and this finished dish, never fear, it’s not difficult and the more you do it, the easier it is!” Maggie says.

Serves 4

Ingredients

4 jumbo quail

1 tablespoon unsalted butter

2 ½ tablespoons extra virgin olive oil

1 small brown onion

2 cloves garlic

1/3 cup raisin

2 tablespoons Verjuice

100g rice cooked

1/3 cup flat leaf parsley chopped

1 tablespoon lemon thyme chopped

1 tablespoon orange zest

2 tablespoons Vino Cotto

½ teaspoon salt flakes to taste

½ teaspoon freshly cracked black pepper to taste

Method

1.  Preheat oven to 240C.

2.  Remove the quails from the fridge ½ hour prior to cooking to get them to room temperature.

3.  To make the stuffing, place a fry pan over a medium heat, add the butter and allow this to melt. Add ½ tablespoon of olive oil, fry the onion and garlic for 4-5 minutes. Remove from the heat and place into a mixing bowl.

4.  Place the raisins and Verjuice into a microwave proof dish. Place into the microwave on the defrost setting for 3 minutes. Remove from the microwave and allow to sit for a couple of minutes while you get the other ingredients ready.

5.  Meanwhile, place the cooked rice, parsley, thyme, cooked onions and garlic in to a mixing bowl. Strain the raisins from the Verjuice and add the raisins to the rice mixture. Mix together well and season to taste.

6.  Place the stuffing into the cavity of each quail.

7.  Place the remaining amount of olive oil and Vino Cotto into a mixing bowl and whisk together.

8.  Place the quails onto a baking tray lined with baking paper, breast side-up. Brush the Vino Cotto mixture over each quail, then place it into the oven and cook for 12 minutes.

9.  Remove from the oven. Turn over (breast facing down) and allow to rest for 6 minutes. Serve.