Potted Quail


  • 2 Quail
  • 1 litre vegetable stock*
  • 50 g butter (softened)
  • 2 tbsp chopped chives
  • Seasoning
* Vegetable stock ingredients

Boil together:

  • 1.5 litres water
  • 3 carrots
  • 2 celery sticks
  • 1 onion
  • Bay leaf
  • 3 sprigs thyme
  • 6 cloves
  • All spice berry
  • 6 juniper berries
  • seasoning


  1. In a saucepan or poacher, poach the quail very gently (at no more than 60 degrees) in the vegetable stock for approximately 4 hours.
  2. Allow to cool slightly and then remove the quail from the poaching liquid and strip the meat from the birds.
  3. Mix the quail meat together with the butter in a bowl, fold in the chopped chives and add the seasoning.
  4. Place the mixture in a suitable dish to serve.
  5. Serve at room temperature with a fresh bread roll, sour dough or toast and a good quality apple or pear chutney


Why or Benefits:

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  • Quail eggs are an amazing food that has many health benefits.
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  • Quail eggs have been used as a healing food as well as food additives.
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British scientists say that quail eggs should be called super food because they have a very good impact on our health and even helps fight obesity.
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  • To strengthen our immune system and improve blood quality we recommend a course of 60 eggs.
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  • Quail eggs are considered to be one of the most popular natural products for treatment.

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