Pan-roasted quail with prosciutto and sage

    Pan-roasted quail with prosciutto and sage

    4saves
    40min


    1 person made this

    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.

    Ingredients
    Serves: 4 

    • 8 fresh quail
    • 8 slices prosciutto
    • 8 sage leaves
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 4 cloves garlic
    • 1 cup (250ml) red wine
    • 1 tablespoon quince paste or jelly
    • To garnish: sage leaves

    Directions
    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Rinse the quail inside and out under cold running water then pat dry with paper towels. Place a slice of prosciutto and a sage leaf inside each.
    2. Heat the butter and oil in a large, heavy-based frying pan with a lid. Add the unpeeled garlic and the quail to the pan and sauté over moderate heat for 3–4 minutes, until the birds are golden all over and well sealed.
    3. Add the red wine and quince paste or jelly to the pan and cover with the lid. Reduce the heat and simmer for 20 minutes.
    4. Remove the quail from the pan and keep warm. Increase the heat under the frying pan and continue to cook, stirring, for 2–3 minutes, until the juices have reduced and thickened slightly.
    5. Serve the quail with the pan juices poured over them.

    SERVING SUGGESTION

    These tasty birds need very simple accompaniments. They are nice served with creamy mashed potatoes and steamed asparagus.

    NUTRIENTS PER SERVING:

    good source of vitamins A and B group, and iron.

    A FLAVOURFUL DUO:

    (top) DUCK KEBABS WITH HONEY AND ORANGE; (bottom) PAN-ROASTED QUAIL WITH PROSCIUTTO AND SAGE.

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    Reviews (1)

    Sweets86
    1

    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

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