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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.

  • Prep

    2.5 hours (marinating time)

  • Cooking

    45 mins




  • 1 kg Brisbane Valley quail marylands
  • 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


Step 1

Marinate the quail legs in red wine and sliced garlic for approx. 2 hours.

Step 2

Remove legs from wine and reserve liquid. Pat dry with paper towel and sear in a heavy based pan on both sides until golden brown.

Step 3

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.

Step 4
Remove lid and check that quail legs 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.
Step 5

Return ingredients back to liquid and gently stir in spinach.

Step 6

Serve and top with chopped parsley.