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Quail with Port

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4 Quails (Bone-In)

60g unsalted Butter
90g sliced Mushrooms
1/4 cup dry Red Wine
200g sliced Onions
1 tablespoon Oil
3/4 cup Water
1 cube Chicken Stock
1 Beef Cube
2 tablespoons Port
1 teaspoon Flour
1 tablespoon Parsley, chopped
Salt & Pepper
N.B. Items in bold are available at all MF outlets.
Wash defrosted quials inside and out. Pat dry.
Heat butter and oil together in frying pan. Add quails and cook until golden brown. Remove from pan and place in a baking dish.
Add finely chopped onions and mushrooms to same pan. Cook till done. Add wine, water, crumbled beef cube and salt and pepper to taste. Bring to the boil and reduce heat.
Pour mushroom mix over quails. Cover and cook in a moderatley hot oven for 30 minutes, bastying every 10 minutes.
Remove dish from oven. Plaice quail in a serving dish and keep warm.
Reduce sauce on fire. Add a knob of butter and flour to thicken. Stir in parsley and spoon sauce over quails.
Stuff boneless quails with a mix of onions, bacon, parsley and mushrooms. Secure with a toothpick. Fry as above and proceed with the same method. Serve on a bed of rice and peas.
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