Prep 15 mins
Cook 40 mins
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.
- 1⁄2 cup lard or 1⁄2 cup other fat
- 2 small onions, peeled and minced
- 2 whole cloves
- 1 teaspoon peppercorn
- 2 garlic cloves, peeled and minced
- 1⁄2 bay leaf
- 6 quail, cleaned and trussed
- 2 cups white wine (Chardonnay, Pinot Grigio, or Sauvignon Blanc)
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground pepper
- 1 pinch cayenne
- 1 teaspoon chives, minced
- 2 cups cream
- Melt fat; add onions, cloves, peppercorns, garlic and bay leaf and cook for several minutes.
- Add quail and brown on all sides.
- Add wine, salt, pepper, cayenne and chives; simmer until tender, about 30 minutes.
- Remove quail to hot serving dish.
- Strain sauce; add cream and heat to boiling point.
- Pour sauce over quail.
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!
Excellent.I have used one cup cream mixed with one cup chicken stock.Still very good.