Recipe for Braised Quail with Baby Vegetables and Herb 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1 tbl Oil
2 x 520 g packs fresh whole quail
1 x 250 gram who baby carrots, (8oz)
250 gm Patty pan or baby courgettes, halved (8oz)
250 gm Shallots, peeled and halved (8oz)
300 ml White wine, ( 1/2 pint)
300 ml Stock, ( 1/2 pint)
1/2 tsp English mustard
2 tbl Freshly chopped tarragon
2 tbl Freshly chopped parsley
3 tbl Half fat creme fraiche
1 tsp Cornflour, blended in a little cold water
Instructions:
Instructions: Heat the oil in a large flameproof casserole, add the quail and brown on all sides. Remove from the pan.

Add the vegetables and brown, stirring occasionally.

Arrange the quail on top of the vegetables, pour over the wine and stock, bring to the boil then reduce the heat and simmer gently for 35-40 minutes until the quail are tender. Remvoe the quail and keep warm.

Stir in the mustard, most of the herbs, the creme fraiche, blended cornflour and seasoning to taste. Simmer for 3-4 minutes, return the quail to the vegetables, spoon over some of the sauce, sprinkle over the remaining herbs and serve.

Notes Delicious served with herby creamed potatoes.

NOTES : A delicious main course of tender quail with a rich herby mustard sauce.Perfect served with herby creamed potatoes.

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