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Quail with Creamy Mushroom Sauce

Prep Cooking Serves
20 mins 45 mins 2 Adults

Recipe by The Devilled Egg | The Online Cookery School


  • 2 quails
  • Fussels Extra Virgin Rapeseed Oil
  • 1 leek, finely sliced
  • 2 large handfuls of mushrooms
  • 120ml double cream
  • 120ml chicken stock
  • 2 tablespoons of cognac
  • 2 potatoes
  • Chopped parsley
  • Salt & Pepper
  • Cornish sea salt


Preheat an oven to 200C.

Boil the potatoes whole for 20 minutes.

Slice them into large chunks, pop onto a baking tray, drizzle with the oil and sprinkle with sea salt and pop into the oven for 30 minutes until golden brown.

Fry the leek with a large pinch salt on medium heat for 30 minutes until starting to turn ‘creamy’.

For the sauce: Preheat little oil in another pan and add the mushrooms with a large pinch of salt and fry until starting to turn golden, add the cognac and bring to boil, pour in the cream and stock and leave on a low heat until thickened (about 20 minutes).

Preheat a large glug of oil in an oven proof pan and fry the quail on all sides until golden (5 minutes) and then pop into the oven for 20 minutes and rest for a few minutes.

Arrange the leeks on a plate, top with the potatoes, rested quail and pour the sauce around.


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3 X 500ml Bottles Of Cold Pressed Rapeseed Oil