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[edit] Ingredients
1 |
tablespoon Oil |
2 |
520 g packs fresh whole quail |
1 |
250 gram who baby carrots, (8oz) |
250 |
grams Patty pan or baby courgettes, halved (8oz) |
250 |
grams Shallots, peeled and halved (8oz) |
300 |
ml White wine, ( 1/2 pint) |
300 |
ml Stock, ( 1/2 pint) |
1 ½ |
teaspoons English mustard |
2 |
tablespoons Freshly chopped tarragon |
2 |
tablespoons Freshly chopped parsley |
3 |
tablespoons Half fat creme fraiche |
1 |
|
|
Salt and freshly ground black pepper |
[edit] Preparation
Step 1 |
Heat the oil in a large flameproof casserole, add the quail and brown on all sides. Remove from the pan. |
Step 2 |
|
Step 3 |
Arrange the quail on top of the vegetables, pour over the wine and stock, bring to the boil then reduce the heat and simmer gently for 35-40 minutes until the quail are tender. Remvoe the quail and keep warm. |
Step 4 |
Stir in 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. |
Step 5 |
|
Step 6 |
NOTES : A delicious main course of tender quail with a rich herby mustard sauce.Perfect served with herby creamed potatoes. |
[edit] About Braised Quail With Baby Vegetables and Herb
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