Quail with Blueberry Sauce

These small game birds are available throughout the year, and many supermarkets sell them ready boned. They are surprisingly meaty, so while I suggest allowing two per person, you may find one is enough for those with small appetites. A classic way of cooking quail is to wrap them in vine leaves. These prevent the delicate flesh from drying out, and are eaten along with the birds. Since these are not easy to obtain I often use tender leaves from a cabbage heart instead.

Ingredients SERVES 4
METRIC (IMPERIAL) AMERICAN
16–24 vine leaves or about 8 young cabbage leaves 16–24
sea salt and freshly ground black pepper to taste  
40g (1½oz) butter 3 tablespoons
8 quail 8
   
For the sauce  
150ml (5fl oz) water 2/3 cup
1 tablespoon honey ¼ tablespoons
225g (8oz) blueberries 1¾ cups

Method

  1. Preheat the oven to 200°C/400°F/Gas Mark 6 or 190°C for a fan (convection) oven.
  2. If using vine leaves wash and drain them well; if young they do not need heating but if older treat as cabbage. To heat the leaves, put a small amount of water into a saucepan, season lightly and bring to the boil. Add the leaves and boil for 1 minute only, then drain.
  3. Place the leaves on a work surface. Spread the butter over the quail and season. Put each bird on enough leaves to enclose it completely when wrapped round.
  4. Lift the parcels into a roasting tin (pan) or large ovenproof dish. Cover with foil or a lid and cook for 25–30 minutes.
  5. To make the sauce, put the water and honey into a saucepan or bowl in the microwave. Bring to boiling point then add the blueberries and cook gently until tender.
  6. Serve the quail parcels with the sauce poured around them. Roasted parsnips and/or sweet potatoes are excellent accompaniments; as is a crisp green salad.

Variation

float image 1 Pheasant or guinea fowl: either of these birds can be cooked the same way. Spread the birds with Creamy Liver Pâté (see here) instead of butter.

Do not freeze