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Braised quail and berry sauce


25 minutes


45 minutes


8 servings

Braised quail and berry sauce
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By Pasquale Vari, Institut de tourisme et de l'hôtellerie du Québec

6 to 8 quails, quartered
Salt and freshly ground pepper, to taste
15 mL (1 tbsp) all-purpose flour
45 mL (3 tbsp) unsalted butter
45 mL (3 tbsp) canola oil
2 grey shallots, minced
500 mL (2 cups) mixed berries
250 mL (1 cup) red wine
500 mL (2 cups) brown game, or veal, stock


  1. Season the quail pieces with the salt and pepper, and lightly flour. In a small saucepan, heat the butter and oil, and brown the quail pieces. Add the shallots and cook over very low heat, 5 minutes. Add half the berries and all the wine. Reduce by half then add the stock. Cook gently for 25 minutes. Remove the quail pieces, set aside and keep warm.
  2. With a hand mixer, beat the sauce until liquid. Strain through a fine-mesh sieve then add the remaining berries. Adjust the seasoning as well as the consistency, if needed. Pour the sauce over the quails and serve.

Note: Ideally, the quail should be served in ramekins and placed in such a way that you can easily pick up a piece with your fingers. 

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* reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.