Try this Sauteed Quail with Shiitake Port Sauce recipe, or contribute your own.
Suggest a better description*available at butcher shops and some supermarkets Sprinkle each quail with 1/2 teaspoon Worcestershire sauce, 1 teaspoon oil, thyme, and salt and pepper to taste and rub gently into cavity and skin. In a resealable plastic bag set in a shallow pan marinate quail, chilled, at least 4 hours or overnight. Preheat oven to 300F. Line a plate with wax paper. Pat quail dry inside and out and in a shallow dish combine flour, paprika, and salt and pepper to taste. Dredge quail in mixture, 1 at a time, shaking off excess, and transfer to prepared plate. Heat a large heavy skillet (preferably cast iron) over moderately high heat until hot and add remaining 1 tablespoon oil and butter. Heat fat until foam begins to subside and saute quail until golden brown and cooked through, about 3 to 5 minutes on each side. Transfer quail to a shallow baking pan and keep warm in oven. In fat remaining in skillet saute mushrooms with garlic, stirring, until liquid mushrooms give off is evaporated and add broth, Port, and remaining 2 teaspoons Worcestershire sauce. Simmer sauce until thickened and reduced to about 3/4 cup, about 15 minutes, and stir in vinegar and salt and pepper to taste. On a cutting board halve quail and stir any quail juices from pan and board into sauce. Serves 2. Gourmet October 1994
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Serving Size: 1 Serving (560g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1289 | ||
Calories from Fat: 681 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 75.6g | 101 % | |
Saturated Fat 44.8g | 224 % | |
Monounsaturated Fat 18.5g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 183.2mg | 56 % | |
Sodium 2766.3mg | 95 % | |
Potassium 1378mg | 36 % | |
Total Carbohydrate 127.8g | 38 % | |
Dietary Fiber 17.6g | 70 % | |
Sugars, other 110.2g | ||
Protein 20.2g | 29 % | |
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: 1289
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