Braised Quail
Tender quail braised in a flavorful mixture of bacon drippings, cream of celery soup, and seasonings, offering rich, savory flavors perfect for an elegant yet comforting meal.
Ingredients
Instructions
- Combine flour and pepper in a small bowl.
- Dredge the dressed quail in the flour mixture and set aside.
- Melt bacon drippings in a Dutch oven over medium heat.
- Brown the quail on both sides in the Dutch oven.
- Remove the quail from the Dutch oven and discard any remaining drippings.
- In the same Dutch oven, combine milk, undiluted cream of celery soup, chopped onion, and dried caraway seed, stirring to mix.
- Add the browned quail back into the Dutch oven.
- Cover and cook over low heat, basting frequently, for about 30 minutes or until the quail are cooked through.
- Garnish with parsley sprigs if desired.
Tips & Substitutions
For a crispy finish, consider pan-searing the quail after browning. If you prefer a milder flavor, substitute the caraway seed with thyme or rosemary. You can use chicken or duck instead of quail if they are more accessible. Additionally, for a richer flavor, replace some milk with chicken broth.
Serving Suggestions
Serve the braised quail over a bed of creamy polenta or alongside roasted vegetables for a comforting meal. It pairs beautifully with a light salad, like a Hearty Salad, to balance the richness of the dish. A glass of Pinot Noir complements the flavors well, enhancing your dining experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the quail in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through. Avoid reheating in the microwave to prevent the meat from becoming tough.
Nutrition & Diet Analysis (per serving)
Each serving of Braised Quail contains roughly 533 calories, with 18g protein, 72g carbohydrates, and 23g fat. It is an excellent source of vitamin C (193% of the Daily Value), dietary fiber (75% of the Daily Value), and iron (47% of the Daily Value). Note that it is relatively high in sodium, at 1300mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen quail for this recipe?
Yes, you can use frozen quail. Just be sure to fully thaw them in the refrigerator before cooking to ensure even cooking and proper flavor absorption. It’s recommended to thaw them overnight for best results.
What can I serve with braised quail?
Braised quail pairs well with sides like mashed potatoes or roasted root vegetables. You can also serve it with a light salad or steamed greens to provide balance. Consider a side of bread to soak up the delicious sauce.
How can I tell when the quail is fully cooked?
The quail is fully cooked when the internal temperature reaches 165°F (74°C). The meat should be tender and juices should run clear when pierced. If you're unsure, use a meat thermometer for accuracy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).