French Style Quail Casserole
Quail has such a unique flavour… different to chicken with a beautiful texture. This recipe brings out that unique quail game flavour but tempers within a delicious Jason Peppler casserole. It takes time to prepare but follow Jason’s instructions step by step for best results.
Serves family of 4-5 people.
- 1 kg Brisbane Valley quail marylands or butterflied quail
- 1 Br onion, peeled and diced
- 3 cloves garlic peeled and sliced
- 1 lg carrot medium diced
- 200g speck diced (or diced smoked ham)
- 150g mushrooms ¼’d
- 1 cup red wine
- 1 bay leaf
- 2 cups chicken stock
- 300g desiree chat potatoes ¼’d
- ½ bunch It Parsley chopped
- 100g spinach
Marinate the quail in red wine and sliced garlic for approx. 2 hours.
Remove quail from wine and reserve liquid. Pat dry with paper towel and sear in a heavy based pan on both sides until golden brown.
Sauté onions, carrot, mushrooms, speck in some canola oil until lightly golden in colour, add potatoes, bay, red wine, quail legs and stock. Bring to a simmer, cover with a lid and cook for approx. 30 minutes.
Remove lid and check that quail and potatoes are cooked. If there is quite a bit of liquid, strain off all ingredients and return liquid to pot and bring to the boil. Thicken with a little arrowroot/cornflour mixed with a little cold water. Season to taste.
Return ingredients back to liquid and gently stir in spinach.
Serve and top with chopped parsley.