Quail in Rose Petal Sauce

READY IN: 2hrs 20mins
Recipe by Peggy L.

This dish is for romance. It takes time to make; however, it is well worth the time for a special occasion.

Top Review by Nizhoni Sage

this is a time consuming recipe but in the end it was worth all the trouble my family loved it so much, they want it for a wedding coming up soon. Thanks Peggy

Ingredients Nutrition


  1. Brown quail in butter, sprinkle with salt and pepper to taste.
  2. Remove petals from roses and grind with anise in a mortar.
  3. Separately brown chestnuts in a pan, then remove peels, cover with water and simmer till soft.
  4. Drain and puree.
  5. Mince garlic and brown slightly in butter. When transparent, add to chestnut puree along with honey, ground pitaya and rose petals.
  6. Salt to taste.
  7. To thicken, use 2 tablespoons corn starch.
  8. Strain through a fine sieve and add no more than 2 drops of rose oil.
  9. As soon as all seasonings have been added remove from heat.
  10. Immerse quail in the sauce for 10 minutes, then remove, drain and place in a 9"x13" baking dish.
  11. Place in oven preheated to 350F and bake at 350F for 15 to 20 minutes, depending on size of quail.

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