QUAIL WITH RICE
I discovered this recipe almost 20 years ago. Quail is a family favorite every fall when my husband goes hunting. It's an elegant meal, using only one skillet, so there's hardly any cleanup or fuss. -Lenora Picolet, Dwight, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, cook bacon until partially done. Remove bacon; drain, reserving 2 tablespoons drippings. Brown quail in drippings. Remove and keep warm. Saute carrots, onions and parsley in drippings until tender. Add broth, rice, salt and lemon-pepper; bring to a boil. Place quail over rice; place one bacon strip on each. Reduce heat; cover and simmer for 25-30 minutes or until the rice is tender and quail is cooked.
Nutrition Facts : Calories 741 calories, Fat 40g fat (12g saturated fat), Cholesterol 181mg cholesterol, Sodium 1204mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 2g fiber), Protein 50g protein.
QUAIL IN MUSHROOM GRAVY
We live in an area with many Southern plantations, and quail are abundant. I cook this tasty dish with rich mushroom gravy often when my two boys are home. They think it makes a great meal. -Jean Williams, Hurtsboro, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine 1/2 cup flour, salt and pepper; coat each quail. Melt butter in skillet; brown the quail. Transfer to an ungreased 2-1/2-qt. baking dish. In the pan drippings, saute the mushrooms until tender. Add remaining flour and stir to make a smooth paste. Add broth and thyme, stirring constantly. Bring to a boil; boil for 1 minute or until thickened. Pour over the quail. Cover and bake at 350° for 40-50 minutes or until tender and juices run clear. Serve over noodles if desired.
Nutrition Facts : Calories 249 calories, Fat 18g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 871mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
QUAIL CASSEROLE
I have a really cool cookbook called "The Washington Cookbook" which is a compilation of recipes from Washington state compiled in 1982. This is a wild game recipe I have never tried posted in response to a request from the wild game forum. The original recipe calls for simply "flour & salt" with no measurement so the 1 cup flour is a guess. If you make this please let me know so that I can change it to the appropriate amount. Prep time is approximate.
Provided by ladypit
Categories Quail
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- Mix the flour and salt (more salt to taste).
- Split the birds down the back and dust them lightly with the flour and salt mix.
- Melt the butter in a skillet and place the birds skin side down. Turn over and sautee until they are brown on both sides.
- Place the birds in a large casserole with a lid. Chop the mushrooms and add them, along with the parsley, to the top of the birds.
- Pour in enough wine to cover the birds half-way. Cover.
- Bake for 1 hour.
- To serve, spoon the wine gravy over the top.
Nutrition Facts : Calories 777.9, Fat 42.1, SaturatedFat 17.1, Cholesterol 206.3, Sodium 272.5, Carbohydrate 28.8, Fiber 1.4, Sugar 2.2, Protein 48
BREAKFAST QUICHE
I enjoy preparing hearty country breakfasts for the guests at my bed-and-breakfast. This fluffy golden pie, which has lots of cheese and bacon, is a most satisfying entree.-Mark Clark, Twin Mountain, New Hampshire
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 709 calories, Fat 60g fat (35g saturated fat), Cholesterol 290mg cholesterol, Sodium 980mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
QUAIL AND LENTIL CASSEROLE
Provided by Marian Burros
Categories dinner, casseroles, one pot, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Pour boiling water over the lentils in a bowl, and set aside for 30 minutes. Drain well.
- Season the quail with salt and pepper and dredge lightly with flour.
- Heat the butter and oil in a large saute pan, and brown the quail all over. Set the birds aside.
- Add the bacon, and cook until it is crisp. Drain, and pat dry.
- Add the onion, garlic and thyme, and cook gently until the onion has softened.
- Add the tomatoes, drained lentils, stock and wine, and season with salt and pepper. Cover, and simmer for 5 minutes. Uncover, and simmer for an additional 20 minutes, until the lentils are tender.
- Add the quail, and simmer, in covered pan, for 10 to 15 minutes longer or until the quail are cooked and the lentil mixture has thickened.
- Serve directly from the pan, and sprinkle with additional herbs for garnish, if desired.
Nutrition Facts : @context http, Calories 738, UnsaturatedFat 22 grams, Carbohydrate 54 grams, Fat 36 grams, Fiber 6 grams, Protein 50 grams, SaturatedFat 10 grams, Sodium 2119 milligrams, Sugar 14 grams, TransFat 0 grams
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