MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bruno's Festive Quail
 Categories: Game, Wine, Fruits, Vegetables, Rice
      Yield: 4 Servings
 
MMMMM---------------------------QUAILS--------------------------------
      4    Jumbo quail
      8 sl Pancetta
    300 ml Chicken stock
      6 tb Olive oil
    200 ml Sweet white wine
    120 g  Dried cranberries
     40    Red grapes

MMMMM--------------------------STUFFING-------------------------------
      6 sl Pancetta
      3 tb Olive oil
      1 cl Garlic
    150 g  Mushrooms; sliced
      1    Lemon zest; grated
    125 g  Onion; chopped
      8    Sprigs fresh thyme
    100 g  Long grain rice
    200 ml Chicken stock
    100 g  Butter
    250 g  Chicken livers; cleaned
 
  To make the stuffing, cut 6 slices of pancetta into
  small pieces. In a pan, heat 3 tablespoons of oil. Add
  the pancetta and fry to a light colour. Add the garlic,
  mushrooms, onions, lemon zest and thyme
  
  Cook well, stirring occasionally, then add the rice. Mix
  well and add the 200 ml of chicken stock and 50 g of
  butter. Cover with a lid or a foil. Lower the heat and
  gently simmer for 15 minutes
  
  Take off the heat and leave to rest for 2-3 minutes.
  Pour the rice onto a tray and cool down quickly
  
  Clean the pan then heat the remaining butter. When it
  foams, cook the cleaned livers for 2 minutes only, then
  tip onto a chopping board and chop quite finely. Add to
  the cooling rice
  
  Heat the oven to 200┬░C/400┬░F/Gas mark 6
  
  When the rice is at room temperature, fill the quails
  with the stuffing and close each opening with 2 cocktail
  sticks. Wrap 2 slices of pancetta around each bird
  
  Place the birds on a roasting tin and pour 6 tablespoons
  of olive oil over the top. Cook for 10 minutes then add
  the white wine to the tin and leave to cook for another
       15    minutes
  
  Remove from the heat and place on a plate. Cover with
  foil and keep warm
  
  Add the 300 ml of stock to the roasting tray with the
  cranberries and the grapes. Simmer gently until the jus
  is a light consistency
  
  To plate, place the quails on a large serving plate.
  Spoon the juices and fruit over and serve immediately.
  
  Chef Bruno Loubet
  
  RECIPE FROM: https://www.greatbritishchefs.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "God is a comedian playing to an audience too afraid to laugh." -- Voltaire
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