Quail with Raisins

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About

If you have a bit of stock to braise the quail in so much the better but water will do as the bacon and cognac used in the recipe will provide enough flavour.


  • 100 g ( oz) stoned raisins
  • 3 petit suisse or 4-5


Cover the raisins with warm tea and leave for a few hours or overnight. Mix the petit suisse with about 2 tablespoons of the raisins and season with salt and pepper. Stuff the quail with this mixture, truss them and season the outside skin. Heat the butter and oil in a sauté pan and brown the quail on all sides. Remove them from the pan. Cut the bacon into lardons and brown in the pan. Pour awa