Roast Quail Veronique is a French-Canadian classic, and an extraordinary dish when made right. The combination of flavors will entice the most discerning palate.
Roast Quail Veronique

Roast Quail Veronique
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: French
Serves: 6
  • 6 quail, dressed
  • salt
  • pepper, freshly ground
  • 1 1/2 Cups wild rice, cooked
  • 1/2 Cup butter, melted
  • 2/3 Cup dry white wine
  • 1/2 Cup veal bouillon
  • 1/2 Cup peeled green seedless grapes
  • 12 slices bread (good homemade will do)
  • 1/2 pound boiled ham or cooked bacon
  1. Preheat oven to 450 deg. F.
  2. Wash and wipe the quail dry. Rub the insides with salt and pepper. Stuff each bird with the wild rice mixed with a little of the melted butter. Truss with butcher's cord. Put the quail in a shallow roasting pan, brush with butter, and roast for 5 minutes at 450 degrees F: lower the heat to 325 degrees F. and roast for 20 minutes more, basting with additional butter. When done, remove from the pan and keep warm on a platter.
  3. Deglaze the pan with the wine and veal bouillon and bring to a boil. Lower the heat and, add the grapes, and simmer 5 minutes. Correct the seasonings.
  4. Fry the bread in a little butter and cut into triangles. Arrange the toast on a serving platter and cover with julienned slices of ham or crumbled cooked bacon. Place the quail on top and spoon some of the sauce over them.
  5. Serve the rest of the sauce in a sauceboat.

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