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Quail with a Mushroom & Port Sauce

Serves 6


6 boned quail

30 g butter, melted


6 slices of Bacon (Rasher)

6 Slices of Bread

2 tbsp cream

1 handfull fresh basil leaves

Ground black pepper

For the Sauce:

1 cup (8 fl oz) port

1 cup water

2 chicken Kallo stock cubes, crumbled

2 shallots, Roughly chopped

1/2 tsp black peppercorns

40g butter

250g mushrooms, thinly sliced

2 tsp chopped fresh basil

2 tsp cornflour

1 tbsp water



To make the stuffing put Bacon, bread, basil and cream in processor and blend. Add a little pepper seasoning. Fill boned quail with Stuffing and, tie legs together. Brush quail with butter.

Sauce: Combine port, water , stock cubes, shallots and peppercorns in pan, bring to boil, simmer , uncovered for about 5 minutes or until reduced by half; strain. Heat butter in pan, add mushrooms, cook, stirring, until mushrooms are well browned. Add port mixture, stir in basil. Make a paste with the cornflower and water and add to sauce. Stir over heat until sauce boils and thickens.

Cook quail in moderate 180 C oven for 30 - 40 minutes, or until lightly browned, and cooked through. Serve with the sauce.