Quail Casserole

SpotX Wild Foods Recipe from Joshua Reardon
Prep:30 minutes Cook:60 minutes Difficulty:1

Ingrediants:

• 8-12 quail.
• Salt.
• Flour.
• Freshly-ground black pepper.
• ½ teaspoon thyme.
• ½ teaspoon sage.
• 80ml olive oil or butter.
• 220 grams fresh mushrooms or can sliced mushrooms.
• Parsley flakes or fresh chopped parsley.

Directions:

• Position the bird breast side up on a cutting board.
• Insert a butcher knife, and cut along one side of the backbone.
• Place the blade on the other side of the backbone and cut again.
• Remove the backbone completely from the carcass.
• Press down on the bird to flatten it.
• Turn it over and trim away the rib bones.
• Preheat oven to 180°C.
• Add salt to the flour and dust birds lightly.
• Melt butter in frying pan and place birds skin-side down.
• Sauté until browned on both sides.
• Remove birds from frying pan and place in a casserole dish with lid.
• Add mushrooms, seasonings and parsley.
• Pour enough sherry into casserole dish to half cover the birds.
• Cover casserole dish and heat in oven for 1 hour.
• Spoon the clear sherry gravy over the birds before serving.