Main Recipe:

1 Servings


A young quail about 250-500g (½-1 lb)
Strips of pork fat to cover
A knob of butter
A piece of toast (optional)
  
Gluten-free1
Low-carb
Egg-free
Nut-free
Sugar-free
1. without toast
Roast quail

Pre-heat oven to 210º C (425º F, gas mark 7).

The young bird has pointed feathers, soft feet and short rounded spurs. It doesn’t need hanging and is not drawn. Quail are now reared on special farms and are available all the year round, fresh and frozen. It is served whole.

Season, cover with strips of pork fat, put a knob of butter inside. Place on a piece of toast in a baking tin. Roast for 10 minutes. Remove pork fat and put back for a further 10 minutes. Serve on cooking toast (except for gluten-free diets).

Traditional accompaniments are watercress, Game chips, fried breadcrumbs†, Bread Sauce‡.

† Not suitable for gluten-free diets.
‡ Not suitable for gluten-free or dairy-free diets.




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