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Crunchy winter vegetables with quail

Cooking Time

45 mins

Serving Suggestion

4 people

Difficulty

Allergy information

Tags

Winter

How to make Crunchy winter vegetables with quail

In the autumn, poultry and game are back on the menu. There is then a focus on pheasant, turkey, chicken and pigeon, but quail should definitely be mentioned in the same breath.

1

Cut the quails and brown the legs and breasts in Risso Cuisine with 20% butter. After 4 minutes, remove the breasts and place them under aluminium foil and continue to braise the legs slowly.

2

Clean the potatoes and boil them in their skins until tender with a splash of olive oil and sea salt.

3

Clean the vegetables, blanch them and then sauté them for a short time along with the chopped potatoes in the Risso Cuisine with 20% butter. Season with pepper, salt and rosemary.

4

Add the pieces of quail, top with the demi-glace, season and allow to simmer for a short time.

5

Serve on a plate or ovenproof dish and garnish with Brussels sprout leaves.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Carrot varieties: classic orange, purple and yellow carrots, parsnips
Brussels sprouts
Quails
Young, boiling potatoes
Rosemary
Demi-glace
Herbs

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