Quail in Wine
An easy weeknight meal that highlights wild quail
Ingredients
- 2-4 whole skinless quail halved along the breastbone
- ½ lb salt pork small dice
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup dry white wine
- 8 oz button mushrooms sliced
- 8 oz pearl onions peeled and halved lengthwise
- ¼ cup parsley chopped
- 2 cups cooked rice I used Carolina Gold rice
Instructions
- Brown quail well in butter, then remove them from the pan and set aside.
- Brown the salt pork in the same pan, stirring constantly.
- Once the fat is rendered and the salt pork is slightly browned, add the mushrooms to the pan and cook until they have softened, about 2-3 minutes.
- Sprinkle the all-purpose flour over the mushrooms and stir to combine.
- Add the wine to deglaze the pan, stir, and cook until reduced by half, about 2-4 minutes.
- Add the broth to the pan and stir to combine.
- Add the quail halves and pearl onion halves to the pan, cover, and simmer for 30 minutes or until the sauce has reduced by one-third.
- Garnish with the chopped parsley and serve over rice.
Nutrition
Calories: 838kcalCarbohydrates: 67gProtein: 14gFat: 53gSaturated Fat: 21gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gTrans Fat: 0.2gCholesterol: 67mgSodium: 2022mgPotassium: 736mgFiber: 4gSugar: 8gVitamin A: 814IUVitamin C: 21mgCalcium: 72mgIron: 2mg
Tried this recipe?Let us know how it was!