Quails Braised in Wine with Ham

Name: Quails Braised in Wine with Ham
Yield: Serves 4
Ingredients: salt and pepper; 8 quail; 4 juniper berries, crushed; ½ bottle of dry white wine; salt and pepper; 120 g (4 oz) small button mushrooms; 230 g (8 oz) ham, cut into lardons; 2 tablespoons olive oil; 60 g (2 oz) unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

A very easy, quick recipe which has the added advantage of not needing stock. For a more substantial dish you could serve the quail on fried croûtes or grilled bread rubbed with garlic and sprinkled with good olive oil.

Ingredients

60 g (2 oz) unsalted butter
2 tablespoons olive oil

Starter
Gluten-free

Method

Heat the butter and oil in a heavy sauté pan large enough for the quails to fit in one layer. Season the quails and brown on all sides. Add the ham, mushrooms and juniper berries to the pan then pour over the wine and bring to a boil. Lower the heat so the wine is at a bare simmer, cover the quails with a sheet of greaseproof paper and then a lid. After 15 minutes turn the quails over, re-cover