Stuffed Quail with Cranberry Compote
ingredients
4 Game Farm Quail
3 tbsp olive oil
1 onion, peeled and diced
1 apple, peeled and diced
2 slices bread, crusts removed and diced
2 tbsp fresh parsley, chopped
2 tsp fresh thyme leaves
I/2 cup dried cranberries
1 cup freshly squeezed orange juice
method
Preheat oven to 200˚C.
Over medium heat, sauté the onion and apple in 2 tablespoons of the olive oil until softened. Add the diced bread and herbs and cook for a further 5 mins. Remove from heat and allow to cool.
Stuff quail and truss. Heat the remaining olive oil in a ovenproof frying pan to high. Sear quail all over, until golden. Transfer to oven and bake for 20 mins.
Meanwhile, prepare the cranberry compote.
Place cranberries and orange juice into small saucepan and bring to a simmer over medium heat. Simmer gently for 15 mins, or until cranberries are soft and juice has reduced to a few tablespoons
Serve with steamed broccolini and baby potatoes.
