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Quail With Currant Jelly Sauce

southern.chef's picture
  Quail 8 , dressed
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Butter/Margarine 3 Tablespoon, melted
  Chicken broth 1⁄2 Cup (8 tbs)
  Grated orange rind 1⁄2 Teaspoon
  Orange juice 1⁄2 Cup (8 tbs)
  Currant jelly 1⁄3 Cup (5.33 tbs)
  Ground ginger 1⁄4 Teaspoon
  Cornstarch 2 Teaspoon
  Lemon juice 2 Teaspoon

Sprinkle quail with salt and pepper.
Brown quail on both sides in butter in a large skillet over medium heat.
Add chicken broth, cover, reduce heat, and simmer 40 minutes or until tender.
Place quail on serving platter.
Combine orange rind, orange juice, currant jelly, and ginger in a small saucepan, cook mixture over medium heat until jelly melts.
Combine cornstarch and lemon juice in a small bowl.
Add to jelly mixture, cook over low heat, stirring constantly, until thickened and bubbly.
Spoon over quail.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1015 Calories from Fat 559

% Daily Value*

Total Fat 62 g95.8%

Saturated Fat 20.7 g103.3%

Trans Fat 0 g

Cholesterol 358.5 mg119.5%

Sodium 555.5 mg23.1%

Total Carbohydrates 21 g7.1%

Dietary Fiber 0.21 g0.84%

Sugars 17.8 g

Protein 87 g173.8%

Vitamin A 28.3% Vitamin C 73.9%

Calcium 6.5% Iron 97.7%

*Based on a 2000 Calorie diet

Quail With Currant Jelly Sauce Recipe