A picture of Delia's Quail ingredient


These are completely domesticated game birds, bred in this country for the table. Don’t be taken in by their tiny appearance, which is, in fact, quite deceptive – they are surprisingly plump and the flesh is delicious.

Serve two quails per person – a good way to serve them is to place a sage leaf on the breast of each bird, wrap it in bacon, then place them on a bed of previously softened onions and mushrooms along with 5 fl oz (150ml) dry white wine, cider or Madeira. Then braise them in a medium oven – gas mark 4, 350°F (180°C) and give them 40-45 minutes.

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