Italian Meat - Poultry and Game Recipes - Quail with Raspberries (Quaglia con Lamponi) Recipe

Ingredients

• 2 apples

• 2 oven-ready quails

• 45 g/3 tbsp unsalted (sweet) butter

• Salt and freshly ground black pepper

• 45 ml/3 tbsp sugar

• 250 ml/8 fl oz/1 cup water

• 120 ml/4 fl oz/1/2 cup Madeira

• 250 ml/8 fl oz/1 cup chicken stock

• 30 ml/2 tbsp brandy

• 15 ml/1 tbsp finely grated orange rind

• 225 g/8 oz raspberries

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Method:

1. Wipe, quarter, core and pare apples. Truss the wings of the quails.

2. Melt the butter in a large, heavy saucepan. Brown the birds on all sides, add salt and pepper to taste.

3. Arrange the apples in a shallow baking dish, and sprinkle over the sugar. Add the quails, water and Madeira.

4. Cover and cook in a preheated oven at 190°C/375°F/gas mark 5 for 30 minutes basting the birds frequently.

5. Remove the pan from the oven and transfer the quails and apples to a large, warm serving dish. Keep warm.

6. Add the stock, brandy and orange rind to the pan. Bring to the boil, reduce the heat, and simmer for approximately 15 minutes, stirring frequently.

7. Add the fresh raspberries and stir well. Cook for 1 minute. Lift out the raspberries with a draining spoon and place around the quails.

8. Pour the sauce over the birds and serve immediately.