Honey Grilled Quail with Couscous Recipe

WINE: St JOHNS BROOK 2003 PINOT NOIR

Ingredients

Couscous

Quail

Method

Couscous

 
1. Put carrot, onion, celery, butter, sultanas and saffron in cold water in a pot and place on the stove to boil. Once this has come to the boil, add the couscous and give a quick stir. Cover and turn off heat. Allow to steam at least 10 mins, remove lid and fork through.
   

Quail

 
1. Heat a good size fry pan, add oil and heat until just starting to smoke. Sprinkle the quail with pepper. Place quail, skinside down, into the pan and brown well for at least 3-4 minutes, crisping up the skin. Turn it and continue to cook for a few minutes; add honey to the skin side, turn again and it will caramelise slightly. Add wine to deglaze the pan; throw in the knob of butter.
    
2. Return the meat to the pan, and add enough stock to cover the meat. Put the lid on and simmer 1 3/4 - 2 hours, stirring once and checking the meat is just covered with sauce.