Portions: 8 Portion size: 2 quail
2 oz 60 g Butter 1. Melt the butter. Add the herbs and seasonings.
4 tsp 20 mL Sage, crumbled 2. Brush the quail heavily with the herb butter. Wrap a slice of
1 tsp 5 mL Dried rosemary crumbled prosciutto around the breast of each quail.
2 tbsp 30 mL Chopped parsley 3. Place the quail in a casserole just large enough to hold to taste to taste Salt them. Cover and bake at 400°F (200°C) until done, about to taste to taste Pepper 30 minutes.
16 16 Quail, whole
16 slices 16 slices Prosciutto, sliced paper-thin
Balsamic vinegar or red 4. When they are done, remove the quail from the casserole wine vinegar and keep them warm. Without degreasing it, deglaze the pan
Chicken stock with the vinegar and reduce au sec. Add the chicken stock and bring to a boil.
5. Place 1 tbsp (15 mL) sauce on each plate and place 2 quail on top. Garnish with your choice of vegetable accompaniment.
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