Alberto’s Quail Cacciatore
(serves six entree portions)
• 6 butterfly quail • 2 tbs butter • 3 tbs olive oil • 1 sprig rosemary • 1 doz sage leaves • 1/2 cup medium dry sherry • 1/2 cup double cream • Pinch each of coarse ground black
pepper and cooking salt
Cut each quail lengthways in half. In a large fry pan melt combined butter and oil over a high, fast heat, then add quail skin-side down together with rosemary, sage, salt and pepper and continue cooking over high heat until browned. • Turn quail and repeat until both sides are
browned. • Still on high heat, add sherry and turn quail again, then add cream, skin-side down again, keeping on fast heat until cream thickens and begins to change colour. Turn quail again and still over high heat continue cooking until cream reduces to a rich, brown sauce. Serve with a fresh, seasonal side salad.