Clarissa’s Quail Casserole

People complain that I haven’t posted any recipes for a while, so here is a dish I made today. The recipe is completely my own, and this is easily the best dish I ever cooked, which is saying a lot.

Here is what I used:

– 4 quail;
– 2 cloves of garlic;
– a bunch of purple asparagus;
– 7 big mushrooms;
– 1 huge meaty tomato, seeded;
– half a bunch of kale;
– 1/4 of a bunch of curly parsley;
– a cup of peas;
– turmeric, allspice, nutmeg, salt;
– half a cup of sake.

Quail are expensive and tiny, so unless you buy two packages they have to be part of a casserole. I crushed some garlic and fried it briefly in a small amount of olive oil and a bit of butter. Then I added some sake (since I had no wine) and reduced it.

I cut the quail in 4 parts each with kitchen shears and seared them on both sides. Then added some water, just to cover the quail.

The vegetables are all added at the same time and so are the herbs. It’s important to take the seeds out of the tomato because we want the liquid to reduce to almost nothing in the process of cooking.

Then I added the seasoning, closed the casserole and put it into the oven for an hour. And the result is beyond delicious. It’s also very easy to prep and takes next to no time.

Here it is on a plate: