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Savory Quail

Chicken.delights's picture
  Quail 48 Ounce (8 Pieces, 6 Ounce Each)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Sliced green onions with tops 2 Tablespoon
  Light cream 1⁄2 Cup (8 tbs)
  Egg yolks 2
  Salt 1⁄4 Teaspoon

Tie legs of each quail together; twist wings under back.
In paper or plastic bag combine flour, 1 teaspoon salt, and pepper.
Add quail, 2 or 3 at a time; shake well to coat.
In skillet brown quail slowly in butter.
Add wine and onion.
Cover and simmer till tender, 25 to 30 minutes.
Remove quail to platter; keep warm.
Reserve 1/2 cup juices in skillet.
Beat cream with egg yolks, 1/4 teaspoon salt, and dash pepper; slowly stir into pan juices.
Cook and stir till thickened.

Recipe Summary

Difficulty Level: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3683 Calories from Fat 2281

% Daily Value*

Total Fat 255 g392.4%

Saturated Fat 101 g505.1%

Trans Fat 0 g

Cholesterol 1658.4 mg552.8%

Sodium 3221.8 mg134.2%

Total Carbohydrates 34 g11.3%

Dietary Fiber 1.6 g6.6%

Sugars 2.3 g

Protein 279 g557.8%

Vitamin A 133.2% Vitamin C 149%

Calcium 35.1% Iron 317.4%

*Based on a 2000 Calorie diet

Savory Quail Recipe