LEMON RISOTTO STUFFED QUAIL

WITH FIGS AND FENNEL

INGREDIENTS

Large entrée size
1 x 4 pack Gourmet Game Farm Quail
350ml chicken stock
½ small onion, finely chopped
1 teaspoon (5 ml) olive oil
½ cup (100 gm) Arborio rice
1 clove garlic, finely chopped
1 teaspoon lemon thyme leaves
Juice and zest of ½ lemon
¼ cup (25 gm) grated parmesan cheese
sea salt and cracked black pepper to taste

Other Ingredients 
2 bulbs baby fennel, washed, trimmed and cut into quarters
200ml cream
40gm bacon, thinly sliced
4 figs, washed and cut into quarters

METHOD

Make risotto *can be done the day before
Heat chicken stock in a small saucepan. Sauté onion with oil in a separate saucepan, add Arborio rice and sauté for a minute. Add garlic, stir through and cook lightly. Add stock one ladle at a time stirring constantly until all the liquid has been absorbed. When all the stock is added, stir in thyme, lemon juice, zest and grated parmesan, season with salt and pepper to your taste.

To Finish Preheat oven to 220°C. Wash quail, clean cavity and pat dry, stuff the cavity with the lemon risotto and secure the risotto inside with a toothpick in each crossing the legs over for a pleasant presentation. Place quail into a baking dish with the fennel. Pour over the cream and top with sliced bacon. Cover with foil and bake for 30 minutes depending on the size of the quail. Remove foil, arrange figs around the birds and bake for a further 10 minutes. Allow to rest for 10 minutes and serve.