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Stuffed Baked Quail

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  Bacon slices 6
  Quail 12
  Butter 1 Cup (16 tbs)
  Onions 2 Medium, chopped
  Sauterne 2 Cup (32 tbs)
  Chicken bouillon 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

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

Stuffed Baked Quail Recipe