Try this Roasted Quail recipe, or contribute your own.
Suggest a better descriptionUse this technique to cook as many quails as you need, remembering that 2 make an entree portion. Serve with buttered brown rice or new potatoes and a green vegetable. PREHEAT OVEN TO 450F for 15 minutes. Clean quail. Grind a bit of pepper into cavity, put a half tablespoon of butter inside each with the tarragon. Tie the legs together with string if desired to maintain shape during cooking. Place on a rack, breasts up. Rub the skin of each quail with the other half of the butter. Place quails in the oven for 15 minutes. Baste with butter once or twice if you can. Remove from oven, cover with foil. Let sit 10 minutes and remove string before serving.
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Serving Size: 1 Serving (232g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 520 | ||
Calories from Fat: 340 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.8g | 50 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 196.2mg | 60 % | |
Sodium 197.3mg | 7 % | |
Potassium 474.3mg | 12 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 42.9g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 520
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