Braised Quail With Baby Vegetables And Herb Recipe

• 1 Tbsp. Oil
• 2 x 520 g packs fresh whole quail
• 1 x 250 gram who baby carrots, (8oz)
• 250 gm Patty pan or possibly baby courgettes, halved (8oz)
• 250 gm Shallots, peeled and halved (8oz)
• 300 ml White wine, ( 1/2 pint)
• 300 ml Stock, ( 1/2 pint)
• 1 1/2 tsp English mustard
• 2 Tbsp. Freshly minced tarragon
• 2 Tbsp. Freshly minced parsley
• 3 Tbsp. Half fat creme fraiche
• 1 tsp Cornflour, blended in a little cool water Salt and freshly grnd black pepper

1. Heat the oil in a large flameproof casserole, add in the quail and brown on all sides.
2. Remove from the pan.
3. Add in the vegetables and brown, stirring occasionally.
4. Arrange the quail on top of the vegetables, pour over the wine and stock, bring to the boil then reduce the heat and simmer gently for 35-40 min till the quail are tender.
5. Remvoe the quail and keep hot.
6. Stir in the mustard, most of the herbs, the creme fraiche, blended cornflour and seasoning to taste.
7. Simmer for 3-4 min, return the quail to the vegetables, spoon over some of the sauce, sprinkle over the remaining herbs and serve.
8. Notes Delicious served with herby creamed potatoes.
9. NOTES : A delicious main course of tender quail with a rich herby mustard sauce.Perfect served with herby creamed potatoes.

oil, quail, gram who baby carrots, baby courgettes, shallots, white wine, stock, mustard, freshly minced tarragon, freshly minced parsley, cornflour

Taken from cookeatshare.com/recipes/braised-quail-with-baby-vegetables-and-herb-90724 (may not work)