French Style Quail Casserole

Feeds 4-5
Prep Time 2hrs 30mins (marinating time)
Cooking Time 45 mins

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.

Ingredients

  • 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

Method

STEP 1
Marinate the quail in red wine and sliced garlic for approx. 2 hours.
STEP 2
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.
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 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.