Braised Quail
Ingredients
- 5 ounces Umbrian Lentil
- 1 large Carrot (about 125 grams)
- 2 large Parnsips (about 125 grams)
- ½ stalk large Leek (about 150 grams)
- 8 Sage leaves
- 4 Quails (ready to cook, at approximately 200 grams)
- Salt
- 2 tablespoons Olive oil
- 1 teaspoon Tomato paste
- 1 pint Chicken broth
- 1 large tart Apple
- 2 tablespoons Honey
- 3 tablespoons Balsamic vinegar
- 2 tablespoons Red wine vinegar
- Pepper
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