Brian Turner's Roasted Quail With Grapes


  1. Trim the quail and season well, tie legs together
  2. Heat the oil in an ovenproof casserole dish
  3. Colour the quail on both legs and take out of casserole dish
  4. Add chopped vegetables, bay leaf, thyme, garlic and colour
  5. Lay the quail on top and put in the oven 200 c, roast for 8-10 minutes until the juices run clear
  6. Take out and put to one side, keep warm
  7. Add livers to casserole and sauté
  8. Add stock and wine and reduce
  9. Pass through fine chinois into a clean casserole dish and shake in 4oz butter, season
  10. Put pan on heat and melt 2oz butter add pearl onions and colour lightly
  11. Sprinkle with sugar and caramelize
  12. Add chicken stock and cognac and gently cook
  13. When cooked add chestnuts and grapes and warm through
  14. Pour sauce into the pan with the chestnuts etc
  15. Add parsley and serve


Prep time:

Cook time:

Serves: 4

  • 8 Large Quail

  • 1tbsp Rapeseed Oil

  • 2oz Diced Carrot

  • 2oz Diced Onions

  • 2oz Diced Celery

  • 1 Bay Leaf

  • 1 Spring Thyme

  • 2 Garlic Cloves

  • 2oz Quail or Chicken Liver

  • 1 Glass Dry White Wine

  • ¼ pt Chicken Stock

  • 4oz Butter

  • SAUCE:

  • 4oz Pearl Onions

  • 12 Pre-Cooked Chestnuts

  • 12 Good Seedless White Grapes

  • 1 tbsp Sugar

  • 1oz Butter

  • 2 tbsp Chicken Stock

  • Splash Cognac

  • 1 tbsp Chopped Parsley