Salt and pepper the quail, inside and out. Stuff the quail with about 4 ounces of stuffing. Place it in a 400 degree oven, for 10 minutes, or until cooked. Serve with 2 ounces of quail stock mounted with butter, and 6 ounces of brabant sweet potato. GMT RECIPES http://www.wfaa.com/gmt/recipe.html MC formatted using NTS & MC Buster on 01/21/99 Recipe by: Chef Devlin Roussel / Red Fish Grill
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|Serving Size: 1 Serving (486g)|
|Recipe Makes: 1|
|Calories from Fat: 541 (62%)|
|Amt Per Serving||% DV|
|Total Fat 60.1g||80 %|
|Saturated Fat 32.3g||162 %|
|Monounsaturated Fat 17.4g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 186.3mg||57 %|
|Sodium 1130.5mg||39 %|
|Potassium 867.3mg||23 %|
|Total Carbohydrate 58.4g||17 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 50.1g|
|Protein 26.4g||38 %|
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Calories per serving: 875
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