Stuffed Quail with Cranberry Compote
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
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.
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.