Try this Roast Quail with Grapes (Fischer) recipe, or contribute your own.

Still searching for what to cook ?

Name: Roast Quail with Grapes (Fischer)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 2 1/2 c Green seedless grapes;; 1 Orange; juiced of 1 orange; 2 tb Cornstarch; 1 c Herbed bread crumbs; 1 c Madeira; 1 c Orange juice; 1/2 lb Fresh mushrooms; finely; 1/2 Leafy rib celery; chopped; 1/2 Onion; coarsely chopped; 8 Quail; tails discarded; 1 tb Worcestershire; 1 ts Sugar; 1 ts Canola oil; 3 Shallots; minced; 1 ts Fresh Lemon Juice; 1/2 Apple; cored and coarsely

Find the most delicious recipes here

INGREDIENTS

2 1/2 c Green seedless grapes;
1 Orange; juiced of 1 orange
2 tb Cornstarch
1 c Herbed bread crumbs
1 c Madeira
1 c Orange juice
1/2 lb Fresh mushrooms; finely
1/2 Leafy rib celery; chopped
1/2 Onion; coarsely chopped
8 Quail; tails discarded
1 tb Worcestershire
1 ts Sugar
1 ts Canola oil
3 Shallots; minced
1 ts Fresh Lemon Juice
GLAZE
SAUCE
1/2 Apple; cored and coarsely

Servings

INSTRUCTIONS

Preheat the oven to 400 degrees F. In a small bowl, combine 1/2 cup grapes, onion, celery, apple, and bread crumbs and stuff each quail with the mixture until very tightly packed, filling falling out. In the same bowl, mix together the Worcestershire, orange juice, and oil and rub the birds with the glaze. Place the quail in a deep baking dish, pouring any remaining glaze over the birds. Reduce the heat to 325 degrees F. and roast for 20 to 25 minutes. Meanwhile, in a large nonstick skillet over medium-high heat, heat the wine. Add the shallots and mushrooms and cook, stirring, for about 10 minutes, or until tender. Add the remaining grapes and cook until heated through. In a small bowl, whisk together the cornstarch, orange juice, lemon juice, and sugar. Add to the skillet and cook over medium heat, whisking continuously, for about 30 seconds, or until the sauce is thick. Remove the quail to a serving platter and pour some of the sauce over the top. Serve with the remaining sauce passed in a sauce boat. PER SERVING: Saturated Fat: 3 gm Total Fat: 11 gm Cholesterol: 129 mg Sodium: 850 mg Calories: 564 NOTES : Serves: 4 - These tiny birds can be for special occasions such as a wedding or holiday. The recipe can easily be halved, doubled, tripled, or served at a banquet for fifty or more. The birds, all placed together on a decorated platter, look festive and enticing. The recipe is deceptively simple. Quail may be skewered and roasted on a spit, grilled, or, as in this recipe, baked. Allow two birds per person if domestic, four if wild. It isnt usually necessary to skin wild quail, but most quail marketed today through specialty food shops have been raised on game bird farms and can be fat, making skinning and defatting a must. Recipe by: Lynn Fischer, Healthy Indulgences (1995) Posted to EAT-LF Digest by PatHanneman on Mar 30, 1999,

NOTES

Alert editor

Roast Quail with Grapes (Fischer)

2 1/2 c Green seedless grapes;
1 Orange; juiced of 1 orange
2 tb Cornstarch
1 c Herbed bread crumbs
1 c Madeira
1 c Orange juice
1/2 lb Fresh mushrooms; finely
1/2 Leafy rib celery; chopped
1/2 Onion; coarsely chopped
8 Quail; tails discarded
1 tb Worcestershire
1 ts Sugar
1 ts Canola oil
3 Shallots; minced
1 ts Fresh Lemon Juice
 GLAZE
 SAUCE
1/2 Apple; cored and coarsely

Preheat the oven to 400 degrees F. In a small bowl, combine 1/2 cup grapes,  onion, celery, apple, and bread crumbs and stuff each quail with the  mixture until very tightly packed, filling falling out. In the same bowl,  mix together the Worcestershire, orange juice, and oil and rub the birds  with the glaze.    Place the quail in a deep baking dish, pouring any remaining glaze over the  birds. Reduce the heat to 325 degrees F. and roast for 20 to 25 minutes.  Meanwhile, in a large nonstick skillet over medium-high heat, heat the  wine. Add the shallots and mushrooms and cook, stirring, for about 10  minutes, or until tender. Add the remaining grapes and cook until heated  through. In a small bowl, whisk together the cornstarch, orange juice,  lemon juice, and sugar. Add to the skillet and cook over medium heat,  whisking continuously, for about 30 seconds, or until the sauce is thick.  Remove the quail to a serving platter and pour some of the sauce over the  top. Serve with the remaining sauce passed in a sauce boat.    PER SERVING: Saturated Fat: 3 gm Total Fat: 11 gm Cholesterol: 129 mg  Sodium:      850 mg Calories: 564    NOTES : Serves: 4 - These tiny birds can be for special occasions such as a  wedding or holiday. The recipe can easily be halved, doubled, tripled, or  served at a banquet for fifty or more. The birds, all placed together on a  decorated platter, look festive and enticing. The recipe is deceptively  simple. Quail may be skewered and roasted on a spit, grilled, or, as in  this recipe, baked. Allow two birds per person if domestic, four if wild.  It isnt usually necessary to skin wild quail, but most quail marketed  today through specialty food shops have been raised on game bird farms and  can be fat, making skinning and defatting a must.    Recipe by: Lynn Fischer, Healthy Indulgences (1995)    Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 30,  1999,

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (247g)
Recipe Makes: 4 servings

Calories: 163
Calories from Fat: 19 (12%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.7g
Cholesterol 0.1mg		0 %
Sodium 291mg		10 %
Potassium 263.9mg		7 %
Total Carbohydrate 23.4g		7 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 22.6g
Protein 2.5g		4 %
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.

About Our Nutrition Facts

Calories per serving: 163

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!