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Canned Quail In Sherry

  Quail 6 , dressed
  Salt pork 1⁄2 Cup (8 tbs), chopped
  Carrot 1 Small, finely chopped
  Onion 1 , chopped
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Sherry 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Peppercorns 6
  Salt 1⁄2 Teaspoon

Wipe the quail thoroughly.
Place the salt pork, carrot, onion and celery in a heavy kettle or Dutch oven.
Arrange the quail over the vegetable mixture and add just enough sherry to cover.
Add the peppercorns and salt and bring to a boil.
Bake at 375 degrees for 35 minutes.
Pack 2 quail in each of 3 quart jars.
Strain the cooking liquid and pour over the quail to cover, leaving 1 inch head space.
Fit the jars with lids and process at 10 pounds pressure for 1 hour and 15 minutes.

Recipe Summary

Preparation Time: 
75 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3619 Calories from Fat 2309

% Daily Value*

Total Fat 256 g393.9%

Saturated Fat 80 g399.8%

Trans Fat 0 g

Cholesterol 1106.2 mg368.7%

Sodium 4196.4 mg174.9%

Total Carbohydrates 36 g11.9%

Dietary Fiber 4.2 g16.8%

Sugars 8.7 g

Protein 267 g534.8%

Vitamin A 234% Vitamin C 157.6%

Calcium 23.9% Iron 296.9%

*Based on a 2000 Calorie diet


Canned Quail In Sherry Recipe