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Quail In Peach Brandy Sauce

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Ingredients
  Quail 1⁄2 Pound
  Peach brandy 1 1⁄2 Cup (24 tbs)
  Claret wine 1 1⁄2 Cup (24 tbs)
  Olive oil 2 Tablespoon
  Pepper red To Taste
  Salt To Taste
  Canned peach halves 1
  Parsley 1 Cup (16 tbs), chopped
Directions

Cut quail down back.
Brown in oil, add parsley with salt and pepper and Seasonall.
Turn quail, combine brandy, wine, and juice and pour over birds.
Cover and simmer 30 minutes.
Serve with peach halves over rice.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Poultry
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
5

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