Quick & Easy

Italian quail with oregano

Do not be afraid of this little bird as when it is done well, it is perfection. Be careful not to overcook or it will dry out; when the meat feels firm and the juices are clear, it is done.
italian roasted quail



1.Preheat oven to 200°C (180°C fan-forced).
2.Discard necks from quails. Wash quails under cold water; pat dry inside and out with absorbent paper. Tuck legs along body; wrap tightly with prosciutto to hold legs in place.
3.Heat butter in a large flameproof baking dish on stove top; cook quails, in batches, until browned all over. Remove from dish.
4.Add wine to same dish; bring to the boil. Reduce heat; simmer, uncovered, until wine has reduced to 1 tablespoon. Add fennel, garlic, capsicum, zucchini and stock; return to the boil. Place quails on top of vegetables; transfer dish to oven. Roast, uncovered, 20 minutes. Add lemon to dish; roast a further 10 minutes or until quails are cooked through.
5.Remove quails and garlic from dish. When cool enough to handle, squeeze garlic from skins into dish; stir in cream and oregano.
6.Serve quails on vegetables.

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