Hunter style quail

Enjoyable Hunter style quail Recipe

Create a gourmet dinner to remember with this sensational roast quail.
Hunter style quail
Prep Time : 6:30 | Cook Time : 0:35 | Total Time : 7:05 | Serving : 4 person.


  • 4 whole quail*

  • 2 cups (500ml) dry red wine

  • 1/2 cup (125ml) red wine vinegar

  • 1 red onion, chopped

  • 2 garlic cloves, crushed

  • 1 carrot, chopped

  • 5 thyme sprigs

  • 2 rosemary sprigs

  • 3 vine-ripened tomatoes, chopped

  • 4 field mushrooms*, chopped

  • 1 1/2 tablespoons olive oil

  • 1 tablespoon plain flour

  • 1 cup (250ml) Massel chicken style liquid stock


  • Step 1

    Prepare the quail by removing the neck and securing the legs together with kitchen string. Place the quail in a bowl with the wine, vinegar, onion, garlic, carrot, thyme and rosemary sprigs, tomatoes and mushrooms. Cover and marinate in the refrigerator, turning occasionally, for 6 hours.

  • Step 2

    Preheat the oven to 200C.

  • Step 3

    Pat the quail dry with paper towels, reserving the marinade. Season the quail with salt and freshly ground black pepper. Heat the oil in a frypan over medium-high heat and fry the quail, turning, for 2-3 minutes or until they are golden all over. Transfer to a roasting pan and cook for 10 minutes. Remove from the oven, cover loosely with foil and set aside to rest.

  • Step 4

    Meanwhile, drain the vegetables from the marinade using a slotted spoon (reserving the marinade). Add to the same frypan and cook, stirring, over medium-high heat for 5-6 minutes or until the vegetables start to soften and caramelise. Add the flour and continue to cook for a further minute. Add the marinade and the stock, and bring to the boil, then reduce the heat to medium-low and simmer for a further 5 minutes.

  • Step 5

    Strain the vegetables through a sieve over a bowl, pressing down well on the vegetables to extract all the liquid, then return the strained sauce to the pan and continue to cook over a low heat until the liquid has reduced to 1 cup (250ml).

  • Step 6

    Serve the quail with the sauce spooned over, accompanied by Tuscan chips, and peas and artichokes braised in olive oil and garlic (see related recipes).

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