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    You are in: Home / Recipes / Quail Baked in Wine Recipe
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    Quail Baked in Wine

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Molly53's Note:

    Other wild birds such as pheasant, doves, squab or chicken could easily be substituted for the quail in this Southern dish. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt fat; add onions, cloves, peppercorns, garlic and bay leaf and cook for several minutes.
    2. 2
      Add quail and brown on all sides.
    3. 3
      Add wine, salt, pepper, cayenne and chives; simmer until tender, about 30 minutes.
    4. 4
      Remove quail to hot serving dish.
    5. 5
      Strain sauce; add cream and heat to boiling point.
    6. 6
      Pour sauce over quail.

    Browse Our Top Quail Recipes

    Ratings & Reviews:

    • on April 04, 2010

      55

      Excellent recipe! I followed the instructions exactly and it came out perfect. I didn't change anything except I used a bit less fat (bacon fat) than the recipe calls for. The sauce was light and very flavorful. I served the quail over egg noodles. Note that trussing such tiny birds isn't very easy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 05, 2009

      55

      Excellent.I have used one cup cream mixed with one cup chicken stock.Still very good.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Quail Baked in Wine

    Serving Size: 1 (310 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 686.8
     
    Calories from Fat 495
    72%
    Total Fat 55.0 g
    84%
    Saturated Fat 25.8 g
    129%
    Cholesterol 187.5 mg
    62%
    Sodium 285.9 mg
    11%
    Total Carbohydrate 10.7 g
    3%
    Dietary Fiber 1.8 g
    7%
    Sugars 1.9 g
    7%
    Protein 24.0 g
    48%

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