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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (491g) Recipe makes 4 servings The following items or measurements are not included below: 1 tablespoon seasoning salt |
||
| Calories 740 | ||
| Calories from Fat 384 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 42.7g | 65% | |
| Saturated Fat 13.0g | 64% | |
| Monounsaturated Fat 16.9g | ||
| Polyunsaturated Fat 8.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 186mg | 62% | |
| Sodium 1524mg | 63% | |
| Potassium 839mg | 23% | |
| Total Carbohydrate 33.8g | 11% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 7.1g | ||
| Protein 52.8g | 105% | |
Ingredients
- 8 quail (cleaned and rinsed)
- 1 cup fresh mushrooms, chopped
- 1 cup Italian seasoned breadcrumbs
- 2 tablespoons butter
- 1 teaspoon table salt
- 1/4 teaspoon ground red pepper
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 tablespoon seasoning salt
- 3 cups chicken stock
- 1 teaspoon scallion, minced
- 1 teaspoon fresh parsley, minced
- 8 orange slices (for garnish)
- cooking spray
Directions
1
Pre-heat the oven to 325-degrees F.2
If the quail have been shot in the wild, inspect them all for lead shot, removing any shot with tweezers or the point of a paring knife.3
Lightly rub all the quail, inside and out with the seasoned salt.4
In a large skillet, over medium heat, melt the butter and saute the mushrooms, bread crumbs, and table salt until the mushrooms tenderize a bit. Stuff the quail with this mixture.5
Using the same skillet, make a roux by pouring in the olive oil and browning the flour in it. Then, add the chicken stock, scallions, red pepper, and parsley to the roux and saute the mix for about 5 minutes, until the onions are tender.6
Next, spray a baking pan or large casserole dish with cooking spray and place the stuffed quail in it. Pour the sauce over the quail.7
Baked, uncovered, at 325-degrees F. for 45 minutes, basting 2 or 3 times during the baking process.8
Serve two quail to a person and garnish each plate with two orange slices. Serve cooked white rice as a side dish.
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- Course > Main Dish
- Main Ingredient > Meat > Wild game > Quail
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Occasion > Seasonal > Fall
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: Chef #1117385
On Feb 4, 2009
Delicious! This was the first quail I've ever cooked and they came out great. As with some of the other reviewers, I also cut waaay back on the sodium/salt, and I threw chunks of new potatoes into the pan to soften and absorb the sauce. I only cooked two quail but used the quantities listed here for the sauce, so there was plenty to pour over the potatoes.
From: *****Sandy
On Jan 19, 2009
I love quail — I wish they were the size of chickens! This recipe is 5 star, although I still prefer quail breaded and fried. I thought the gravy/sauce was especially good. Thanks for sharing!
From: bcave7
On May 4, 2008
I tried two quail recipes on my family and then again for company. This one was the favorite both times. It was easy to prepare and delicious. One caution: The recipe is way too salty. Cut the salt by at least half, maybe two thirds. (If you notice the nutrition info you'll see the sodium is so high. It doesn't need to be this high to taste delicious!)
From: Psalm34:8
On Nov 18, 2008
Great recipe. First time I had ever cooked quail and it turned out really well. I took bcave7's advice and cut way down on the salt - it was still plenty salty and had good flavor. I served it with boiled new potatoes which were very tasty with the roue. I look forward to next quail season so I can make it again or I may go ahead and use game hens or plain ole chicken.
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