Allergens -
Ingredients
Whole boned quail, Chicken mince, Onion, Currant, Pinenut, Garlic, Salt, Black pepper, Allspice berries.
Preparation and storage notes
Remove quail from the packaging. Place onto an oven tray and bake at 185C for approximately 20 minutes or until hot in the centre 65C. Serve with the warmed chicken reduction.