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Quail With Bleu d'Élizabeth and Red Grape Sauce

Quail With Bleu d'Élizabeth and Red Grape Sauce

4 portions


  • 4 quails, 150 g (5 oz) each in size (or 8 smaller ones)
  • 125 ml (1/2 cup) softened butter
  • 125 ml (1/2 cup) Le Bleu d'Élizabeth, crumbled
  • 1 shallot, chopped
  • 1 small garlic clove, peeled and finely chopped
  • Salt and freshly ground pepper, to taste

Red Grape Sauce

  • 60 ml (1/4 cup) white wine
  • 250 ml (1 cup) game stock or chicken stock
  • 500 ml (2 cups) seedless red grapes
  • 15 ml (1 tbsp.) honey
  • Salt and freshly ground pepper, to taste


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  • Preheat the oven to 400° F (200° C). In a bowl, mix half of the butter, Le Bleu d'Élizabeth, shallot and garlic. Add salt and pepper. Stuff quails with the mixture.
  • Put the quails in a baking dish.
  • Melt the remainder of the butter and brush it on the quails. Roast the quails in the oven for approximately 20 minutes, until no longer pink. Set aside and keep warm.

Red Grape Sauce

  • Pour white wine into the dish that was used to roast the quail. Bring to a boil while deglazing the bottom of the dish with a wooden spoon. Let simmer for approximately 2 minutes, in order to evaporate the wine. Add stock and continue cooking for approximately 10 minutes, until the sauce thickens.
  • Meanwhile, press half the grapes against a strainer in order to extract the juice.
  • Add grape juice and honey to the sauce. Continue cooking for approximately 5 minutes. Add the remainder of the grapes. Add salt and pepper.

You can use this cheese for this recipe


Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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