Serves 2
INGREDIENTS
2 quail
Olive oil
1 bulb of fennel
1 carrot
1 brown onion
Pink salt to taste
500ml veal stock
1 bunch of thyme
2 fresh bay leaves
1 jar jellied cranberry sauce
250g butter
400g butternut pumpkin
250ml cream
50g pepitas
1 cup oats
METHOD
Preheat oven to 175 degrees celsius
Sauce
1 Remove legs, wishbone and excess carcass from the quail, keeping the crown intact. Set legs to one…
