Roast Quail Stuffed With Prunes

My friend “Mama” has sent me a recipe for roast quail stuffed with prunes that she says tastes delicious and is very simple to make.

Ingredients

  • 6 Quail
  • 12 half dried prunes soaked in a little armagnac.

Method

  1. Baste quail with a little olive oil.
  2. Put prunes that have been soaked in almanac into the body cavity.
  3. Roast in a shallow dish  at 200 degs for about 20 mins.
  4. Serve with a mixed green salad and dressing.

This dish can work well as either a starter or the main course of a meal.

Enjoy – let me know if you try this dish and I’ll pass on your thoughts to “Mama”.

Rabbit Casserole

We had some rabbit meat in the freezer so I made a rabbit casserole with it.

Rabbit Casserole

Rabbit Casserole

Ingredients

  • whole rabbit cut into joints.
  • 1 carrot diced.
  • 1 leek sliced thinly.
  • Half a red pepper, green pepper and yellow pepper cut into small pieces.
  • 4 tomatoes chopped into quarters.
  • 6-8 mushrooms sliced.
  • 1 onion peeled and sliced thinly.
  • 1 pint of vegetable stock.
  • 1 teaspoon of lemon juice.
  • Pinch of thyme.
  • Flour for coating meat.
  • Butter for frying.

Method

  1. Coat joints of rabbit in flour.
  2. Melt butter in a pan.
  3. Fry rabbit joints so that they are brown on both sides. Remove and keep warm.
  4. Fry onions, mushrooms and peppers in remaining butter.
  5. Add remaining vegetables, lemon juice, thyme and stock.
  6. Return the rabbit to the pan, cover and simmer for 1 hour or until the rabbit is tender.
  7. Remove the rabbit and take the meat from the bones and then add the meat back into the pan and stir until meat mixed in.


Serve the rabbit casserole with potatoes and green vegetables. Serves 4.

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