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    You are in: Home / Recipes / Seasoned Orange Quail Recipe
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    Seasoned Orange Quail

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    0 mins

    45 mins

    White sugar's Note:

    I found this recipe in the "Australian Women's Weekly - French Cooking Made Easy" cookbook. The stuffing and seasoning sounds really delicious and the whole dish looks quite posh. I plan on trying it for my next dinner party. The description in the book is as follows: Quail are quite easy to bone out, especially if you use a scalpel or a small sharp pointed knife. Boning out and seasoning can be done the day before cooking; keep covered in refrigerator. The seasoned uncooked quail can be frozen for up to 2 weeks, thaw overnight in refrigerator before cooking. This recipe is not suitable to microwave.

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    Ingredients:

    Servings:

    Units: US | Metric

    SEASONING

    • 1 cup veal, minced
    • 1/2 cup ham, finely chopped
    • 1/2 cup walnuts, chopped
    • 1 teaspoon fresh rosemary, chopped (or 12 tsp dried rosemary leaves)
    • 1 egg, lightly beaten
    • 2 tablespoons fresh chives, chopped
    • 1 cup dried breadcrumbs
    • 6 pitted prunes

    Directions:

    1. 1
      Remove rib cage from quail by carefully cutting bone from flesh; leave wings and legs intact.
    2. 2
      Combine seasoning. Divide and stuff quail with seasoning; placing prunes in the center.
    3. 3
      Sew quail together using needle and thread.
    4. 4
      Combine butter, wine, marjoram, orange rind and juice in a small saucepan; bring to a boil then remove from heat.
    5. 5
      Place quail in a single layer in a baking dish and pour wine mixture over top.
    6. 6
      Bake at 350 for about 45 min or until quail are tender. Brush occasionally with pan juices during baking.
    7. 7
      Remove quail from baking dish, cover, keep warm.
    8. 8
      Pour juices back into saucepan over heat, stir in flour. Cook 1 minute stirring constantly.
    9. 9
      Stir in water, crumbled stock cube, and sugar. Bring to a boil then reduce heat.
    10. 10
      Simmer uncovered until slightly thickened; remove from heat, stir in Grand Marnier.
    11. 11
      Pour sauce over Quail. Serve warm.

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    Nutritional Facts for Seasoned Orange Quail

    Serving Size: 1 (280 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 526.1
     
    Calories from Fat 290
    55%
    Total Fat 32.2 g
    49%
    Saturated Fat 10.9 g
    54%
    Cholesterol 171.4 mg
    57%
    Sodium 671.4 mg
    27%
    Total Carbohydrate 17.9 g
    5%
    Dietary Fiber 1.5 g
    6%
    Sugars 3.1 g
    12%
    Protein 36.7 g
    73%

    The following items or measurements are not included:

    fresh marjoram

    Grand Marnier

    pitted prunes

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