Cailles aux Canneberges (Quail with Cranberries) is a traditional Canadian recipe (from Quebec) for a classic dish of quail browned in oil and butter cooked in a white wine and sage tea base with cranberries that makes an excellent Christmas starter. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Quail with Cranberries (Cailles aux Canneberges).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
8 quail
2 tbsp oil
1 1/2 tbsp butter
1 tsp sage tea (4 sage leaves steeped in 250ml boiling water)
60ml dry white wine
150g fresh cranberries
salt and freshly-ground black pepper, to taste
Method:
Heat the oil and butter in the base of a flame-proof casserole. When foaming, add the quail and fry until golden brown all over. Pour over the sage tea and season to taste with salt and black pepper.
Now add the white wine. Bring to a simmer, cover with a tight-fitting lid and cook gently for 30 minutes. After this time add the cranberries. Cover tightly and cook for 10 minutes more.
)
