QUAIL BAKED IN WINE

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Quail Baked in Wine image

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.

Provided by Molly53

Categories     Quail

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup lard or 1/2 cup 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

Steps:

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

Nutrition Facts : Calories 686.8, Fat 55.1, SaturatedFat 25.9, Cholesterol 187.5, Sodium 285.9, Carbohydrate 10.7, Fiber 1.8, Sugar 1.9, Protein 24.1

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