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Game can be a little time consuming to prepare but it is well worth the effort

Roasted Poussain with Rosemary, Sage and Thyme

This recipe serves 2 – allow 1 bird per person

Ingredients

2 poussain

2 fresh thyme sprigs

2 fresh rosemary sprigs

4 large sage leaves

2 whole cloves garlic, peeled

2 tablespoons of quality olive oil

2 tablespoons fresh garlic, minced

1/2 cup dry white wine

2 cups low-salt chicken or vegetable broth

Salt and pepper to taste

Preparing the Poussain

1. Preheat your oven to 190°C

2. Rinse the poussin under cold water and pat dry

3. Season the bird with salt and pepper, inside and out

4. Stuff each bird with equal portions of thyme, rosemary and sage

5. Heat an oven proof skillet over medium heat then add olive oil

6. Place the bird in the pan, breast down, and sear for 3 minutes

7. Turn and sear for a further minute only

8. Place the pan in the oven and cook and baste until the juices run clear – approx 15 – 20 minutes

9. Remove the bird from the skillet, cover loosely with foil and allow to rest.

Preparing the Sauce

1. Place the skillet over medium-high heat.

2. Add the minced garlic and sauté for 1 minute

3. Now add the wine and broth, bring the sauce to the boil over a high heat

4. Stir, making sure to gather up all the residue from the bottom of the pan. Cook until reduced by about two-thirds

5. Drizzle the poussain with sauce, and serve with your favourite roasted vegetablesst Quail with Mushroom Stuffing

This recipe serves 4– allow 2 birds per person, serve with your favourite rice

Ingredients

8 quail, clean and rinsed

cup of fresh mushrooms, chopped

cup of seasoned breadcrumbs

2 tablespoons of butter

1 teaspoon of table salt

¼ teaspoon of ground red pepper

2 tablespoons of quality Olive Oil

2 tablespoons flour

1 tablespoon seasoning salt

3 cups chicken stock

1 teaspoon shallots (or spring onions), minced

1 teaspoon fresh parsley, minced

8 orange slices (for garnish)

Cooking spray

Preparing the Quail

1. Pre-heat the oven to 160°C

2. Pat dry the quail dry and lightly rub, inside and out, with the seasoned salt

3. Stuffing – melt butter into a large skillet over medium heat, then saute mushrooms, bread crumbs and table salt. Cook until mushrooms soften.

4. Stuff the each quail with equal quail with a portions of this mixture.

5. Sauce - In the same skillet, make a sauce base by adding the olive oil and browning the flour in it. Add the chicken stock, shallots, red pepper and parsley to the sauce. Saute until the onions are tender, approx 5 minutes

6. Spray a roasting pan or large casserole dish with cooking spray. Place the stuffed quail in and cover with the sauce

7. Cook uncovered at 160°C 45 minutes, baste every 10 – 15 minutes

8. Spoon rice onto a large plate, arrange two quail on top, cover with sauce and garnish with orange slices

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