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    Quail Roasted with Raspberries and Thyme

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    Quail Roasted with Raspberries and Thyme

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes to 40 minutes
    • Total time: 40 minutes to 50 minutes 50 minutes


    • 8 quail (or 4 poussin)
    • 8 small sprigs thyme
    • 100g butter
    • 250g raspberries
    • 4 slices pancetta, or parma ham
    • 4 tbsp dry sherry or white wine
    • 1 tbsp redcurrant or rowan jelly or heather honey
    • Salt
    • Freshly ground black pepper


    1. Preheat the oven to 200°C/gas 6.
    2. Wipe and dry the quail. Tuck a sprig of thyme, a nugget of butter and 3-4 raspberries inside each bird. Wrap the breasts in a strip of pancetta or ham (if using ham, rub the breasts with a little butter first), and secure with a cocktail stick or bamboo skewer. Place in a flameproof roasting pan.
    3. Roast the birds for 30-40 minutes (poussins need an extra 10 minutes) until the legs wiggle easily in the sockets. Tip the flavourings from inside the birds into the roasting pan. Transfer the birds to a warm dish.
    4. Reheat the roasting pan on the hob, add the sherry or wine and bubble up, scraping in all the little brown bits. Stir in the jelly or honey and let it melt. Season the sauce, then strain it if you like. Sauce the birds before serving, or hand the sauce separately. Eat the quail with your fingers - don't waste a scrap.

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