Quail Baked In Wine Food

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QUAIL BAKED IN WINE



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

STUFFED QUAIL WITH WHITE WINE



Stuffed Quail with White Wine image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

4 dried apricots, chopped
Pinch ground ginger
1/2 teaspoon grated orange rind
1 tablespoon pine nuts
5 tablespoons melted butter
6 tablespoons white wine, reduced by 1/3
Juice of 1/2 orange
Cognac, warmed
4 quails
Salt
Black pepper, freshly ground
4 tablespoons cooked rice

Steps:

  • Preheat the oven to 450 degrees F.
  • Wipe the quails dry and season inside and out with salt and pepper.
  • Combine the rice, chopped apricots, ginger, grated orange rind and pine nuts and moisten with a little melted butter. Stuff the quails with the mixture and place them in a roasting pan. Brush the quails with melted butter. Roast in the oven 8 to 10 minutes. Reduce the heat to 300 degrees and roast for a further 15 minutes, basting frequently with a mixture of wine, the orange juice and 4 tablespoons melted butter.
  • Remove the quails to a serving dish and keep warm. Taste the liquid in the roasting pan and adjust seasonings, then add the liquid off the quails. Pour warmed cognac over the quails and ignite. Serve at once with the roasting liquid on the side.

PAN ROASTED QUAIL



Pan Roasted Quail image

These are not the recipes made on the show, but recipes that the instructor came up with using the mystery ingredients.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 31

6 shaved slices fresh truffle
6 medium sized shallots, peeled
6 whole quails
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
Serving suggestion:
Toasted Quinoa with Prosciutto, recipe follows
Date and Fig Chutney, recipe follows
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup finely chopped white onion
1 shallot, finely chopped
1 clove garlic, finely chopped
1 cup quinoa, rinsed well, see Cook's Note*
1 teaspoon kosher salt
3 cups water
1/2 cup sliced prosciutto, julienned, see Cook's Note**
1 tablespoon chopped fresh thyme leaves
1 teaspoon lemon zest
3/4 cup apple cider
3/4 cup white wine vinegar
1/2 cup brown sugar
1 1/2 cups dried dates, chopped
1 Granny Smith apple, peeled, cored and cubed
3 cloves garlic, finely chopped
2 teaspoons grated fresh ginger
3 fresh figs, chopped
1 teaspoons paprika
1/2 teaspoon ground cardamom
1/2 teaspoon kosher salt

Steps:

  • Preheat the oven to 400 degrees F.
  • Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper.
  • Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving.
  • Heat the butter and olive oil in a skillet over medium heat.
  • Add the onion, shallot and garlic and cook until translucent. Add the quinoa and toast until golden, stirring to brown evenly. Add the kosher salt. Add 1 cup of water and simmer the quinoa until all the water is absorbed. Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender.
  • Remove from the heat and stir in the prosciutto, thyme and lemon zest.
  • Yield: 6 servings
  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Place the cider, white wine vinegar and brown sugar together in a stainless steel pot.
  • Bring to a boil, stirring until the sugar has dissolved.
  • Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger. Cook for 15 minutes or until most of the liquid has been absorbed.
  • Stir in the fresh figs, paprika, cardamom and kosher salt. Cook for 5 minutes.
  • The chutney will keep for several weeks stored in the refrigerator in an airtight container.

BRAISED QUAIL WITH WHITE WINE



Braised Quail With White Wine image

Provided by Moira Hodgson

Categories     dinner, main course

Time 40m

Yield 2 servings

Number Of Ingredients 12

4 quail
1 shallot, finely chopped
2 tablespoons butter
1/4 pound mushrooms, chopped
1 cup white bread crumbs
2 tablespoons parsley, chopped
1 tablespoon tarragon, chopped
Coarse salt and freshly ground pepper to taste
3/4 cup dry white wine
1 tablespoon peanut oil
2 cloves garlic, halved, skin and any green part removed
1/2 cup blanched toasted slivered almonds

Steps:

  • Wipe the quail dry with paper towels and set aside.
  • Preheat oven to 350 degrees.
  • Using a frying pan that can go into the oven and on top of the stove (preferably cast iron) soften the shallot in the butter. Add shallots to a bowl with the mushrooms, breadcrumbs, parsley, tarragon, salt and pepper. Mix well and moisten with a little of the white wine. Stuff the mixture into the bird cavities.
  • Heat the oil in the skillet. Add the stuffed quail, breast down and brown lightly. Add the remaining wine and the garlic cloves. Cover and bake in the oven for 15 minutes. Turn the quail breast up, turn up the heat to 400 and continue cooking for five to 10 minutes or until the quail are cooked.
  • Remove the quail to a heated platter. Bring the sauce in the skillet to a boil over high heat and reduce by about a third. Remove the garlic cloves and season to taste with salt and pepper. Pour the sauce over the quail, sprinkle with almonds and serve.

Nutrition Facts : @context http, Calories 1116, UnsaturatedFat 42 grams, Carbohydrate 58 grams, Fat 66 grams, Fiber 9 grams, Protein 61 grams, SaturatedFat 18 grams, Sodium 1183 milligrams, Sugar 9 grams, TransFat 0 grams

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