There used to be a restaurant south of Sydney that specialised in birds - duck, pheasant, guinea fowl, quail, spatchcock and pigeon. It was a great place for a slow weekend lunch. The birds were raised on a nearby farm - called, surprisingly, the Game Farm. The introduction of random breath testing killed business in the restaurant - as it did for other out-of-town restaurants.
Luckily, the farm continued. These quail come from The Game Farm. I've take some of the work out of eating quail by removing the breast and legs from the carcass (which I used to make quail stock - which I used to cook the lentils).
The Puy lentils have a wonderful nutty flavour, enhanced by the stock in which they cooked. The cabbage was braised with red wine vinegar, sugar, quail stock, garlic, star anise and bay leaves.
The baby spinach leaves were barely wilted in a covered pan over low heat.
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