Hunting season for small game is starded so here is a recipe based on wheat quails combined with grapes and chard. An irresistible dish to serve to your guests or to make when you come back from a good hunting day. From the field to the fork.  


Browning blog: European quail, grapes and chard

Ingredients for 4 servings

  • 2 quail
  • 1 bunch of chard
  • 500 g grapes
  • 45 cl milk
  • 60 g butter
  • 5 cl balsamic vinegar



Grape chutney

500 g grapes – 10 g butter – 5 cl balsamic vinegar

Melt the butter in a saucepan and add the grapes. When the grapes begin to shrivel, add in the balsamic vinegar and simmer into a stew. When cooked, whizz the grapes in a blender, pour the mixture into the saucepan and thicken.


Chard purée

8 stalks of chard – 40 cl milk – 50 cl water – 5 cl milk – 10 g butter

Remove the strings from the stalks of chard and chop the stalks. Cook in a saucepan with 40 cl of milk and 50 cl of water. When they are cooked, mix with the remaining 5 cl of milk and the 10 g of butter in a blender.


Chard leaf juice

8 chard leaves – 20 cl water – 20 g butter

Cook the leaves in generously salted boiling water, then mix with the 20 cl of water and 20 g of butter in a blender.


Iced chard

2 stalks of chard – 10 cl water – 10 g butter

Remove the strings from two stalks of chard and cut the stalks into slanted pieces. Put the water and butter in a saucepan, add in the chard and leave to cook. The mixture is ready when the water has reduced and the butter is sticking to the chard.



2 quails – 10 g butter

Remove the quail fillets and cook them in butter in a frying pan for around 30 seconds on each side.



Place the chard purée in a small dish with a little chard leaf juice. Drizzle a line of grape chutney in a larger dish and place the slant-cut chard on top. Lay two quail fillets one on top of the other and pour on the chard leaf juice. Your dish is ready to eat!