Here’s a simple, festive recipe.
Definitely an Anjou old-vines… For us, the one from Gérard Leroux, organic since 1964, a safe bet.
Don’t hesitate to contact Lauriane Blondeau Leroux, who took over her father’s estate in 2002. As well as doing lots of fairs, she delivers to many regions (estate tel: 02-41-59-17-59 or 06-86-86-27-53)
In a casserole (cast-iron if possible), soften the onion cut into slices in a little fat.
When it turns translucent, add the quails and let them brown for a few minutes on each side. Season with salt.
While they brown, squeeze the oranges and pour their juice into the casserole.
Add the raisins.
Cook for 20 minutes, turn the quails and carry on cooking for 20 minutes.
Serve with semolina (wheat): put the desired amount of semolina in a bowl. Boil the same volume of water as the bowl and pour it over the semolina. Cover and leave to swell for five minutes.
Serve with a nice salad.
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