The slight gaminess of the quail is accentuated by the addition of prosciutto and sage leaves, and further enhanced by the garlic and red wine sauce.
These tasty birds need very simple accompaniments. They are nice served with creamy mashed potatoes and steamed asparagus.
good source of vitamins A and B group, and iron.
(top) DUCK KEBABS WITH HONEY AND ORANGE; (bottom) PAN-ROASTED QUAIL WITH PROSCIUTTO AND SAGE.
I had to substitute the ingredients I didn't have, I used bacon instead of prosciutto, and pureed apple instead of quince jelly. Served on a bed of steamed spinach and basmati rice. The sauce was fantastic, and needed no extra seasoning; overall a good dish. - 03 Jun 2012