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Total Time
55mins
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.

Ingredients Nutrition

Directions

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

5 5

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!

5 5

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