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Quail in White Wine Recipe

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This recipe for Quail in White Wine is from How Green Was My Valley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 plump quail
see below for T's method adapted from Gourmet Vol. II
Directions:
Directions:
Pluck and clean 6 quail and rub them with a little salt and freshly ground pepper. Brown them lightly in melted butter and place in buttered casserole. To the skillet in which the birds were browned add 1 carrot, diced, 1 small onion, chopped, 2 tbsp. chopped green pepper, 1/2 c. chopped mushrooms and 3 small slices of blanched orange peel. Cook vegetables slowly for 5 min., stir in 1 tbsp. flour and add gradually, stirring constantly, 1 c. chicken stock. Continue to stir until sauce is thickened, correct seasoning with salt and pepper and simmer slowly for 10 min.
While sauce is cooking, pour 1/2 c. white wine over quail.
Bake casserole at 350º for 10 min. Pour sauce over birds, cover, cook for 20 min. or until tender.
Personal Notes:
Personal Notes:
This is a rich and succulent dish that pairs well with Sally's Baked Wild Rice, under Vegetables, Salads and Sides.

 

 

 

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