You are here

Quail With Rosemary & Balsamic Vinegar Sauce

admin's picture
  Quail 4 Ounce (8 Standard)
  Butter/Margarine 1⁄8 Pound (1/4 Cup)
  Regular strength beef broth 3⁄4 Cup (12 tbs)
  Balsamic vinegar 1⁄2 Cup (8 tbs)
  Rosemary leaves/1 teaspoon dry rosemary leaves 1 Tablespoon

Rinse quail and pat dry.
Melt 2 tablespoons butter in a 10- to 12-inch frying pan over medium-high heat.
Add birds and brown lightly on all sides, about 10 minutes.
Breast meat should be red and moist at the bone; to check, cut from just above wing joint to breastbone.
Lift birds into a serving dish; keep warm.
To pan, add broth, vinegar, and rosemary.
Over high heat, boil, uncovered, until reduced to 1/2 cup, about 5 minutes.
Add remaining butter; stir constantly over medium heat until smoothly blended.
Pour sauce over birds and garnish with rosemary sprigs.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 762 Calories from Fat 538

% Daily Value*

Total Fat 61 g93.7%

Saturated Fat 33.6 g167.9%

Trans Fat 0 g

Cholesterol 208.1 mg69.4%

Sodium 684.5 mg28.5%

Total Carbohydrates 24 g7.9%

Dietary Fiber 2.1 g8.5%

Sugars 18 g

Protein 26 g51.8%

Vitamin A 42.6% Vitamin C 17%

Calcium 11.9% Iron 37.1%

*Based on a 2000 Calorie diet

Quail With Rosemary & Balsamic Vinegar Sauce Recipe