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Quail With Currant Jelly Sauce

Chicken.delights's picture
  Quail 48 Ounce (Eight 6 Ounce Pieces)
  Butter/Margarine 3 Tablespoon
  Chicken broth 1⁄2 Cup (8 tbs)
  Finely shredded orange peel 1⁄2 Teaspoon
  Orange juice 1⁄2 Cup (8 tbs)
  Currant jelly 1⁄3 Cup (5.33 tbs)
  Ground ginger 1⁄8 Teaspoon
  Lemon juice 2 Teaspoon
  Cornstarch 2 Teaspoon

Tie legs of each quail together; twist wings under back.
In skillet brown quail in butter.
Season with salt and pepper.
Add chicken broth to skillet.
Cover and simmer till birds are tender, 25 to 30 minutes.
Meanwhile, in small saucepan combine orange peel, orange juice, jelly, and ginger.
Heat till jelly melts, stirring occasionally.
Blend lemon juice into cornstarch; stir into jelly mixture.
Cook and stir till thickened and bubbly; cook 1 to 2 minutes longer.
Season to taste.
Remove quail to warm platter.
Spoon some of the sauce over; pass the remaining sauce.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3291 Calories from Fat 1803

% Daily Value*

Total Fat 201 g308.9%

Saturated Fat 69.2 g345.8%

Trans Fat 0 g

Cholesterol 1130.8 mg376.9%

Sodium 1030.2 mg42.9%

Total Carbohydrates 85 g28.2%

Dietary Fiber 0.72 g2.9%

Sugars 71.2 g

Protein 269 g538.2%

Vitamin A 93.9% Vitamin C 255.1%

Calcium 20.7% Iron 302.4%

*Based on a 2000 Calorie diet

Quail With Currant Jelly Sauce Recipe