Braised Quail and Peas

Cook time 45 minutes
Servings 4


1 tbsp extra virgin olive oil

4 quail

3 slices prosciutto, chopped

1 onion, finely sliced

150ml port

10g butter

1 turnip, cut into 2cm cubes

1 ½ cups of frozen baby peas

1 baby cos, quartered

Salt & pepper

Braised Quail and Peas


Heat 2 tablespoons of oil in a large saute pan. Season quails with salt and pepper and cook, turning for 3–4 minutes or until caramelised. Remove from the pan. Set aside.

Add the onion to the same pan. Cook for 4–5 minutes or until softened and caramelised. Return quails to pan and deglaze with port. Cook for about a minute to reduce a little then add stock. Reduce heat and simmer, covered, for 25-30 minutes, until quail is tender.

While the quails are cooking, heat the butter with a splash of oil in a pot and sauté the turnip with the prosciutto for 2-3 minutes, then add the peas and baby cos. Season with salt and pepper and cover with a lid. Cook for 15-20 minutes.

Serve quail with peas and onion and port sauce.