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Roast quail with bacon, peas and mint

Crisp rashers of bacon play off juicy quail in this quick roast, while peas and mint freshen things up.

By Alice Storey
  • 20 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print
Quail used to be caught in large numbers on Capri, a stopping-off point during their migration. They're great in this summer dish, enlivened with the addition of a generous handful of mint.


  • 60 ml (¼ cup) olive oil
  • 6 quail (about 250gm each)
  • 20 gm butter, coarsely chopped
  • 1 onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 6 smoky streaky bacon rashers, 3 coarsely chopped
  • 2 tbsp thyme, plus extra to serve
  • 250 ml dry white wine
  • 250 ml (1 cup) chicken stock
  • 150 gm frozen peas
  • ½ cup (loosely packed) mint


  • 1
    Preheat oven to 180C. Heat half the oil in a casserole or large frying pan over medium heat. Add quail and cook, turning occasionally, until browned (5-6 minutes). Set aside.
  • 2
    Heat remaining oil and butter in casserole, add onion, garlic, chopped bacon and thyme and cook, stirring occasionally, until golden (8-10 minutes). Add wine and stock, bring to the simmer and season to taste. Add quail breast-side up and roast until cooked through (18-20 minutes). Add peas and return to the oven to warm through (3-4 minutes), then season to taste.
  • 3
    Meanwhile, heat a large frying pan over medium-high heat, add bacon rashers and cook, turning occasionally, until crisp (4-5 minutes).
  • 4
    Serve quail topped with mint, crisp bacon and extra thyme.


Drink Suggestion: Savoury red piedirosso.
Drink suggestion by Max Allen