Quail Stewed in Port Wine

As made by Challenger Kawasaki in the Quail Battle.

Quail Stewed in Port Wine


  • 6 quail
  • 3 tablespoons flour
  • Salt and pepper
  • 1 large onion, sliced
  • 2 slices lean smoked bacon, diced
  • 1 clove garlic, crushed
  • 1 can (4 oz.) sliced mushrooms, drained
  • 1 bay leaf
  • 1/2 teaspoon leaf thyme
  • 1/2 cup beef broth
  • 1/2 cup Port wine
  • Chopped parsley


1. Coat quail with a mixture of the flour, salt and pepper.

2. Place onion slices in crock pot; top with quail.

3. Cover quail with diced bacon.

4. Add remaining ingredients except parsley.

5. Cover and cook on low setting for 7 to 9 hours.

6. Remove quail to a heated platter and sprinkle with parsley.

7. Thicken sauce, if desired, and spoon over quail.

Celery Root Puree –


  • 2 medium celery roots
  • 250ml chicken broth


1. Top and tail celery root and using a small kitchen knife carefully peel the outer layer

2. Once all peeled roughly chop root in equal size pieces and boil in salted water (maybe a couple of teaspoons) until fork tender. Drain and return to same pot. Mash, add broth, taste & season.


Recipes taken from http://www.ifood.tv/recipe/quail_in_wine_herb_sauce and http://gavanmurphy.com/herb-grilled-chicken-with-celery-root-puree/



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