Roast Quail in Vine Leaves with Grapes

Name: Roast Quail in Vine Leaves with Grapes
Yield: Serves 4
Ingredients: 4 chicken livers; 1 teaspoon fresh sage leaves, chopped; 32 white grapes, Italia if possible, peeled and pipped; 32 white grapes, Italia if possible, peeled and pipped; 8 quail; 2 tablespoons clarified butter; 1 shallot, finely chopped; 300 ml (½ pint) good game or chicken stock; 300 ml (½ pint) good game or chicken stock; 1 tablespoon arrowroot; salt and freshly ground black pepper; 8 vine leaves, blanched if packed in brine; 8 vine leaves, blanched if packed in brine; 4 slices green fatty streaky bacon; 5 tablespoons armagnac; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Vine leaves help keep the quails moist and gently scent the meat. Not surprisingly the flavour goes particularly well with grapes.

Ingredients

8 quail
2 tablespoons clarified butter
1 shallot, finely chopped

Main course
Gluten-free

Method

Preheat the oven to 240°C/475°F/gas 9. Sauté the shallot in 1 tablespoon of butter and oil, stirring, until the shallot softens. Add the livers and sauté for a few minute until lightly cooked, but still pink inside. Scrap into a bowl and deglaze the pan with 1 tablespoon of the armagna