Quail With Apple Rings
|Apple cider||1 Cup (16 tbs)|
|Cornstarch||2 Teaspoon, blended with 1 tablespoon cold water|
|Cold water||1 Tablespoon|
|Tart red apple||1|
|Brown sugar||1 Tablespoon|
|Cooked bulgur||2 Cup (32 tbs) (Hot, Cracked Wheat)|
Season quail with salt and pepper to taste.
Brown in 1 tablespoon of the butter in a frying pan, turning to brown on all sides.
Pour in cider, cover, and simmer 25 minutes, or until tender.
Remove quail from pan and keep warm.
Blend he cornstarch and water into a paste and add to pan juices; cook, stirring, until thickened.
Core apple and slice into 4 thick rings.
Melt remaining 1 tablespoon butter in a frying pan; sprinkle with brown sugar and saute the apple rings, turning to brown both sides.
Arrange pilaf on a platter.
Surround with braised quail and sauteed apple rings; spoon over sauce
Serving size: Complete recipe
Calories 3176 Calories from Fat 1221
% Daily Value*
Total Fat 136 g209.8%
Saturated Fat 46 g230.2%
Trans Fat 0 g
Cholesterol 733.2 mg244.4%
Sodium 885.3 mg36.9%
Total Carbohydrates 290 g96.6%
Dietary Fiber 30.7 g122.8%
Sugars 60.2 g
Protein 205 g410.6%
Vitamin A 59.4% Vitamin C 101%
Calcium 24.5% Iron 253.1%
*Based on a 2000 Calorie diet