QUAIL BAKED IN WINE
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
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
BRAISED QUAIL WITH WHITE WINE
Provided by Moira Hodgson
Categories dinner, main course
Time 40m
Yield 2 servings
Number Of Ingredients 12
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
STUFFED QUAIL WITH WHITE WINE
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
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
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.
PAN-ROASTED QUAIL WITH PORT SAUCE
Steps:
- Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.
- The Port Sauce accompaniment may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375°F oven for 2 hours, turning occasionally, until everything is well browned.
- Transfer the bones and vegetables to a heavy-bottomed stockpot and cover with the water. Bring to a boil, add the beef and veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another saucepan, add the cup of port, and simmer again to reduce liquid to 1 1/2 cups. At this point the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.
- To cook the quail, preheat the oven to 350°F. Heat 2 tablespoons of olive oil in a castiron or other heavy-bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.
QUAIL WITH MUSHROOM SAUCE
"This golden quail is so moist and tender," remarks Joelann Sygo of Gaylord, Michigan. "The rich cream sauce, dotted with onions and mushrooms, complements the bird nicely."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute mushrooms and onion in 2 tablespoons butter. Remove and set aside. In the same skillet, melt remaining butter; saute quail over medium heat for 8 minutes on each side or until juices run clear., Meanwhile, in a small saucepan, heat and stir cream cheese and milk over low heat until smooth. Stir in sauteed mushrooms and onion. Sprinkle bread crumbs over both sides of quail; serve with mushroom sauce.
Nutrition Facts : Calories 392 calories, Fat 24g fat (13g saturated fat), Cholesterol 122mg cholesterol, Sodium 367mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
QUAIL ROASTED IN VINE LEAVES
Provided by Craig Claiborne
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- If vine leaves have been packed in brine, drain. Add to basin of salt water, rinse, pat dry.
- Sprinkle quail inside and out with salt and pepper. Truss and cover each with vine leaf. Cover with rectangle of fatback. Tie with string.
- Using 4 tablespoons of butter, grease 2 skillets and arrange half of quail, breast side up, in each. Quail should not be too close. Bake in oven 10 minutes. Turn on sides and bake about 3 minutes. Turn to other side and bake 3 to 5 minutes.
- Transfer quail to other skillet and pour fat from empty one. Add 1/2 of Cognac and stir to dissolve particles. Add 1/2 of broth and cook 5 minutes.
- Transfer quail to skillet containing broth. Pour fat from second skillet. Repeat with remaining Cognac and broth. Pour sauce on quail.
- Remove string and fatback, or broil until fatback is crisp.
- Heat remaining 2 tablespoons of butter in skillet and when it is hazelnut brown pour it over quail. Serve hot with wild rice or on toast.
CHINESE ROASTED QUAIL
Juicy, tender quail your whole family will enjoy. Double the recipe as they will surely ask for seconds and thirds! Serve with jasmine rice or a crisp green salad with a tangy vinaigrette dressing.
Provided by The D Family
Categories World Cuisine Recipes Asian Chinese
Time 2h45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together water, soy sauce, oyster sauce, sugar, xa xiu powder, and five-spice powder in a large glass or ceramic bowl. Add halved quails and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove quail from the marinade, shake off excess, and place cut-sides up on a broiler pan. Discard the remaining marinade.
- Broil in the preheated oven until juices run clear, about 20 minutes. Turn on the broiler and flip quail so cut-sides are facing down. Broil until skin is browned and slightly crispy, about 5 minutes, keeping a constant eye on the oven to prevent burning. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 360.3 calories, Carbohydrate 9.9 g, Cholesterol 124.3 mg, Fat 19.8 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 5.5 g, Sodium 2000.2 mg, Sugar 6.8 g
GRANDMA'S QUAIL
My grandmother cooked very easy and delicious recipe for the guys during quail season. Pheasant can be substituted for the quail.
Provided by Jen Lee
Categories 100+ Everyday Cooking Recipes
Time 1h25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.
- Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour.
- Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
- Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.
Nutrition Facts : Calories 779 calories, Carbohydrate 25.3 g, Cholesterol 206.4 mg, Fat 49.9 g, Fiber 0.9 g, Protein 54.2 g, SaturatedFat 15.6 g, Sodium 248 mg, Sugar 0.2 g
More about "quail baked in wine food"
QUAIL RECIPES | FOOD & WINE
From foodandwine.com
Estimated Reading Time 2 mins
ROAST QUAIL RECIPE - HOW TO OVEN ROAST QUAIL | HANK …
From honest-food.net
10 BEST BAKED QUAIL RECIPES | YUMMLY
AN ITALIAN FOOD RECIPE FOR QUAIL: QUAGLIETTE ALLA …
From eatingeurope.com
QUAIL IN RED WINE WITH BRAISED RED CABBAGE | CUISINE TECHNIQUES
From greatchefs.com
ROASTED QUAIL WITH CHERRY AND RED WINE SAUCE | RICARDO
From ricardocuisine.com
MAMA’S QUAIL IN RED WINE SAUCE RECIPE - FOOD.COM
From food.com
QUAIL BAKED IN WINE - RECIPE | COOKS.COM
From cooks.com
QUAIL BAKED IN WINE | CULINARY ART INSTITUTE, BAKING, GAME FOOD
From pinterest.com
BAKED QUAIL IN WINE - NELLS OLD FASHION RECIPES | QUAIL RECIPES ...
From pinterest.com
BAKED WHOLE QUAIL - PLANTATION QUAIL
From plantationquail.com
QUAIL IN WINE SAUCE RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
QUAIL IN WHITE WINE - BIGOVEN
From bigoven.com
PAIRING WINE WITH QUAIL | VISIT A WINERY
From visitawinery.org
BAKED QUAIL IN MUSHROOM AND WHITE WINE SAUCE
From fastchickenrecipes.com
QUAIL AND PEAR WITH A SPICED WINE SAUCE | RICARDO
From ricardocuisine.com
EASY QUAIL RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
WORLD BEST DIABETIC FOOD RECIPES : QUAIL BAKED IN WINE
From worldbestrecipesdiabetic.blogspot.com
HOW TO COOK QUAIL IN THE OVEN | THE NEST - THE NEST
From thenest.com
WHAT DO QUAILS EAT? THE ULTIMATE QUAIL FEED GUIDE
From thehappychickencoop.com
ROAST QUAIL RECIPE – SIMPLE & EASY TO DO - HOW TO COOK GUIDE
From howtocook-guide.com
QUAIL AND WINE PAIRING | VISIT A WINERY
From visitawinery.org
STUFFED QUAIL WITH WINE SOAKED PLUMS - CTV
From more.ctv.ca
PAN-ROASTED QUAIL WITH PLUM PAN SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
RECIPE: ROASTED QUAIL WITH CHOCOLATE JUS - THE GLOBE AND MAIL
From theglobeandmail.com
QUAIL BAKED IN WINE - RECIPE | COOKS.COM
From cooks.com
10 BEST MARINATED QUAIL RECIPES | YUMMLY
From yummly.com
QUAIL BAKED IN WINE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
QUAIL FOOD RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
TAG: BAKED QUAIL IN MUSHROOM AND WHITE WINE SAUCE
From fastchickenrecipes.com
QUAIL IN WINE - FREE RECIPES
From recipesmy.com
F&W PAIRING - ROAST QUAIL - 80S-WINE
From 80s-wine.com
THE COOK'S ATELIER || ROASTED QUAIL WITH A WHITE WINE JUS
From blissfulbblog.com
COOKING QUAIL - BRAISED QUAIL WITH MUSHROOMS - GOOD. FOOD.
From goodfoodstories.com
RESTAURANT RECIPE: PAN FRIED QUAIL WITH PEACH CHUTNEY ... - WINE …
From winemag.com
QUAIL IN WINE SAUCE RECIPE - IFOOD.TV
From ifood.tv
PAN-ROASTED QUAIL | BETTER HOMES & GARDENS
From bhg.com
OVEN ROASTED QUAIL: QUICK ROMANTIC DINNER - RESTLESS CHIPOTLE
From restlesschipotle.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love