Roasted Quail with raspberries recipe as featured in The Age Epicure

With Christmas approaching, Chef Antoine Cheron from Bulong Estate has created something a little different.

Roasted Quail with Raspberriesquail-recipe

(Entree size - serves 6)

 Ingredients

 Quail

6 Yarra Valley quail

Maldon sea salt and freshly ground pepper

25 ml red wine vinegar

200 g Yarra Valley raspberries

50 g butter

100 ml best chicken stock

12 fresh sage leaves

 Potato fritters

400 g new potatoes

3 egg whites

1 tablespoon 4 spices

Salt

 To serve

250 g baby spinach

 

 

Method

 To prepare and cook quail

Preheat oven to 200 degree c.  Remove neck bones and flaps ensuring the cavity is clean.  Season cavity with salt and pepper.  Place in baking pan, drizzle with oil and cook for 25 minutes.  When skin starts to turn golden colour deglaze the pan with the red wine vinegar and chicken stock, add butter, raspberries and sage.  Cook for at least 5 minutes.

 To cook potato fritter

Whisk egg whites until firm; add 4 spices and a pinch of salt.  Shred potatoes and add to the mix.  Fry fritters in shallow oil.  Cook until golden brown on both sides.

 To serve

Place spinach leaves on each plate, fritter and quail on top and  spoon jus and raspberries on top.

 

Serve with 2006 Bulong Estate Reserve Cabernet Franc.

 Recipe created by Antoine Cheron, Chef - Bulong Estate

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