Try this Pan-Roasted Quail recipe, or contribute your own.
Suggest a better descriptionRecipe by: Food and Wine - Dec 93 1. Wash the quail thouroughly inside and out, then place them in a large colander to drain for at least 20 minutes. 2. Pat the quail dry. Stuff the cavity of each bird with 1 slice of pancetta and 1 sage leaf. 3. Put the butter and oil in a large heavy skillet on high heat. When the fat is hot, add all the quail in a single layer and cook until browned on one side. Graduall turn them and continue cooking until they are evenly browned all over. Sprinkle the quail with salt and pepper, then add the white wine and turn the birds once. 4. Let the wine bubble for about 1 minute, then lower the heat to moderate and partially cover the pan. Cook the quail until the meat feels very tender when poked with a fork and comes away from the bone, 45 minutes to 1 hour. Check from time to time that there is sufficient juices in the pan to keep the birds from sticking; if not add 1 to 2 tablespoons of water. When the quail are done, transfer them to a warmed serving platter. 5. Add 1/4 cup of water to the skillet. Boil over high heat, scraping the bottom of the pan with a wooden spoon to loosen any cooking residues, until the water boils away and only a few drops of dark pan juices for each bird remain. Pour the juices over the quail and serve with polenta or mashed potatoes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (253g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 642 | ||
Calories from Fat: 458 (71%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 50.9g | 68 % | |
Saturated Fat 22.1g | 111 % | |
Monounsaturated Fat 16.1g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 226.7mg | 70 % | |
Sodium 119mg | 4 % | |
Potassium 488.4mg | 13 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.3g | ||
Protein 43.1g | 62 % | |
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: 642
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.