Braised Quail with Mushrooms Recipe

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Braised Quail with Mushrooms Recipe

Ingredients:  Serves 4,  Oven: Preheated to 180°C

1 tablespoon olive oil

8 oven-ready quail

1 small onion, peeled and finely chopped

2 rashers unsmoked back bacon, trimmed of fat and finely chopped

1 level tablespoon plain (all-purpose) flour

¾ pint (425 ml) chicken stock

2 oz (60 g) pearl barley

1 large carrot, peeled and diced

4 oz (115 g) button mushrooms, wiped and finely chopped

1 teaspoon lemon juice

3 level tablespoons chopped fresh parsley

Freshly ground black pepper



Heat the oil in a large, flameproof casserole and cook the quail in it over a high heat for about 5 minutes, turning them to brown all over.  Remove from casserole and set aside.  Fry the onion and bacon gently in the casserole for 2 minutes.  Stir in the flour and then the stock, pearl barley and carrot.  Bring to the boil, stirring continuously.  Add the mushrooms, lemon juice and 1 tablespoon of the parsley, and season with pepper.  Return the quail to the casserole, bring to the boil, cover and cook in the preheated oven for about 40 minutes, or until the quail are tender.  Sprinkle with the remaining parsley. 


Note:  Sautéed brussels sprouts and potato slices blend well with the quail.  Leave the diners to remove the skin from their quail and remind them to watch out for the small bones.


Nutrient Value Per Serving:

295 g calories

11 g total fat (3 g saturated fat)

2 g fiber

360 mg sodium


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