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“A recipe I found in one of my son's cookbooks. I've got 6 jumbo quail in the freezer and plan to make this soon. It looks simple which is how I like my quail! The recipe really didn't give cooking times or quantities of herbs etc but that's ok with me! So, I have put zero in cooking time!”

Ingredients Nutrition


  1. Clean the quail and pat dry.
  2. Place a slice of pancetta, a sage and rosemary sprig, and a sliver of garlic.
  3. Heat the oil in a large, lidded frying pan and brown the quail all over quickly. Add salt and pepper to taste. Add extra rosemary and sage leaves and the white wine.
  4. Put the lid on, turn the heat down to low and cook very slowly adding more wine and chicken stock as needed. Cook until well done.
  5. Serve with polenta and a salad of radiccio or rocket if you want to.

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