Braised Quail

Braised Quail


10 people made this

This is a fancy but tasty meal ideal for that next special dinner or even Christmas. Quail is seared then simmered in a rich sauce containing potato, prunes, sultanas and sherry.


Serves: 6 

  • 2 tablespoons olive oil
  • 1/2 lemon, cut into 6 wedges
  • 6 whole quails
  • salt and pepper, to taste
  • 12 shallots or pickling onions
  • 4 large potatoes, cut into wedges
  • 100ml water
  • 18 prunes, stones removed
  • 75g sultanas
  • 50ml sherry

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Heat the olive oil in a large saucepan over medium heat.
  2. Insert a wedge of lemon into each quail, season with salt and pepper then pan sear until brown on all sides.
  3. When brown add the shallots and cook for approximately 5 minutes.
  4. Add the potatoes and water then cook over low heat for 20 minutes. The potatoes should still be firm.
  5. Add the prunes, sultanas and sherry; simmer for 15 minutes.
  6. Add more water to the saucepan if needed to get a thin coloured sauce.

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