Quail with Saffron Rice

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About


  • a good pinch of saffron
  • 2 tablespoons white wine
  • 50 g


Place the saffron in the wine and leave to infuse. Using a flame-proof casserole large enough to hold the birds in one layer, heat the fat and brown the shallots, ham and quails. When the quails are golden on all sides (about 8 minutes) remove them from the casserole to a plate and cover loosely with foil to keep warm. Add the stock to the casserole and bring to the boil. Place the rice in a si