Roasted Quail with Brandy, Butternut Squash and Hazel Nuts
Quail is an elegant and easy dish to prepare but it will look like you slaved in the kitchen for hours. These tiny birds are packed with lots of flavor. 1 Quail makes for a generous starter or light supper for one person. Serve at least 2 per person as a generous main course.
Roasted Quail with Brandy, Butternut Squash and Hazel Nuts
Prep
Cook
Total
Yield 4 Servings
Ingredients
Pre-heat oven to 350°F 180°C
- 4 Quails
- 4 tbs (50 gr) 2 oz butter melted
- 50 ml. 1/cup brandy
- 800 gr potatoes cooked and mashed
- 2 tablespoons flavoured oil such as hazelnut cashew, or avocado or olive oil if you don’t have flavoured oil
- 80 gr. (1/2 cup) hazel nuts
- thyme sprigs
- salt and fresh ground peeper
- mixed greens to serve
Instructions
- Season the quails with salt and pepper then brush with melted butter.
- Heat a large casserole (dutch oven) over medium heat.
- Add the quails and sear for 5-10 minutes or until coloured on all sides.
- Pour in the brandy and set alight. Simmer for 5 minutes and reduce the cooking juices, basting the quails frequently
- Transfer the quails to a large oven proof dish.
- Spoon over the oil and season with salt and pepper.
- Cook in the oven for 45 minutes basting frequently.
- Mash potatoes
- place the quails on the mashed potatoes on a serving plate sprinkle with lightly crushed hazel nuts.
- Decorate with thyme sprigs
- Excellent with a side of cranberries, prunes, stew cherries or grapes
- Serve with salad of mixed greens
Courses Dinner