Stuffed Baked Quail
|Butter||1 Cup (16 tbs)|
|Onions||2 Medium, chopped|
|Sauterne||2 Cup (32 tbs)|
|Chicken bouillon||2 Cup (32 tbs)|
Salt and pepper each bird and put 1/2 slice of bacon or 1-inch cube of salt pork in each cavity.
If using skinned quail, wrap birds entirely in bacon rather than stuffing them; this keeps them from becoming too dry.
Truss and fry in butter until brown.
Transfer to a baking dish.
Add onions, Sauterne and bouillon to skillet.
Bring to a boil and pour over quail.
Bake at 325° for about 2 hours or until tender, depending on age of birds.
Serving size: Complete recipe
Calories 7310 Calories from Fat 4571
% Daily Value*
Total Fat 512 g787.2%
Saturated Fat 208.2 g1041.2%
Trans Fat 0 g
Cholesterol 2514.6 mg838.2%
Sodium 2749.2 mg114.5%
Total Carbohydrates 61 g20.4%
Dietary Fiber 7 g28.2%
Sugars 30.7 g
Protein 540 g1079.9%
Vitamin A 241.2% Vitamin C 320.9%
Calcium 55% Iron 603.7%
*Based on a 2000 Calorie diet