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Quail meat on skewers in a wine broth

Quail in Wine

Will Newell
An easy weeknight meal that highlights wild quail
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 2
Calories 838 kcal

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
Keyword Quail
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