Al­berto’s Quail Cac­cia­tore

(serves six en­tree por­tions)

Field and Game - - BUSH TO BANQUET -


• 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.

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