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Suggest a better descriptionPreheat oven to hot (450 degrees). Wash & dry the quail. Sprinkle inside & out with salt & pepper. In a saucepan combine the Madeira, raisins & cloves. Bring to a boil, reduce the heat & simmer five minutes. Strain the mixture, discarding the cloves & reserving the wine & raisins. In a mixing bowl combine the raisins, rice, ginger, orange peel, Tbls. of melted butter & the nuts. Mix well & use the mixture to stuff the quail. Place the quail on a rack in a shallow open roasting pan & brush with part of the butter. Bake five minutes. Reduce the oven temperature to slow (300 degrees) & bake twenty-five minutes longer, basting frequently with a mixture of the remaining butter, the reserved Madeira & orange juice. Place the quail in a chafing dish. Season the liquid in the roasting pan with salt & pepper to taste & pour over the quail. When steam rises from the chafing dish, pour the warmed cognac over the quail, ignite & serve at once. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (1908g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4270 | ||
Calories from Fat: 2402 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 266.8g | 356 % | |
Saturated Fat 101g | 505 % | |
Monounsaturated Fat 93.7g | ||
Polyunsanturated Fat 47.4g | ||
Cholesterol 937.2mg | 288 % | |
Sodium 1439.9mg | 50 % | |
Potassium 4261.4mg | 112 % | |
Total Carbohydrate 237.3g | 70 % | |
Dietary Fiber 20.8g | 83 % | |
Sugars, other 216.5g | ||
Protein 191.5g | 274 % | |
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: 4270
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