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Nutrition Facts
Serving Size 1 (314g) Recipe makes 6 servings The following items or measurements are not included below: 2 whole cloves
Calories 686
Calories from Fat 495		(72%)
Amount Per Serving		%DV
	Total Fat 55.1g	84%
	Saturated Fat 25.9g	129%
	Monounsaturated Fat 19.6g
	Polyunsaturated Fat 6.0g
	Trans Fat 0.0g
Cholesterol 187mg		62%
Sodium 285mg		11%
Potassium 477mg		13%
Total Carbohydrate 10.7g		3%
	Dietary Fiber 1.8g	7%
	Sugars 1.9g
Protein 24.1g		48%
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Quail Baked in Wine

Recipe #243077 | 55 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Molly53
Jul 29, 2007

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.

SERVES 6 (change servings and units)

Ingredients

1/2 cup lard or 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

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.