Casa
Martin
Cookbook
Honey "Roast" Quails
Quails are farmed extensively in Portugal and as a consequence are easily found in most supermarkets and butchers shops.
As appetites vary I would allow two per head as one can seem a little mean.
4 Quail
2 tbsp Olive Oil
1 medium Onion finely chopped
175ml dry White Wine
4 Sage leaves
Zest of ½ Lemon finely chopped
1 tbsp Honey
Heat the oil in a shallow pan with a lid. Season quail well with salt and pepper and brown all over in the oil. Lower the heat and add the onion, sage, lemon zest and wine. Cover and simmer for 45 mins until tender. Stir honey into liquid baste birds frequently over a higher heat until sauce is reduced to a glaze.