Quail with Raisins

Name: Quail with Raisins
Yield: Serves 8
Ingredients: 100 g (3½ oz) stoned raisins; 2 tablespoons butter; 2 tablespoons oil; 3 petit suisse or 4-5 tablespoons of fromage frais; 3 petit suisse or 4-5 tablespoons of fromage frais; 200 g (7 oz) unsmoked pancetta or green thick streaky bacon rashers; 3 tablespoons cognac; 8 quail; 200 g (7 oz) unsmoked pancetta or green thick streaky bacon rashers; stilt and freshly ground black pepper; 1 tablespoon cream; 150 ml (¼ pint) of chicken stock or water; 150 ml (¼ pint) of chicken stock or water

Preparation info

Serves
8

Difficulty
Medium

Appears in

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.

Ingredients

100 g (3½ oz) stoned raisins
3 petit suisse or 4-5

Main course
Gluten-free

Method

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