Cognac-Braised Quail
Juicy quail braised in cognac and red wine, infused with herbs and rich gravy, perfect for an elegant dinner impressing guests or a special occasion.
Ingredients
Instructions
- Preheat oven to 350° F (180° C).
- Heat butter in a large ovenproof casserole or skillet over medium heat.
- Add quail and sear for about 6 to 8 minutes, browning on all sides.
- Add onions and garlic, and cook for another 2 minutes.
- Pour in cognac and flambé or cook for 2 minutes over high heat to evaporate the alcohol.
- Add red wine and bring to a boil.
- Add basil, thyme, and bay leaf.
- Stir in light beef gravy.
- Cover and cook in the oven for 30 minutes.
Tips & Substitutions
For an even richer flavor, consider marinating the quail in cognac for a few hours beforehand. If you don't have cognac, brandy or a quality whiskey can be a suitable substitute. You can also use chicken or vegetable broth instead of light beef gravy if you want a lighter version. Don’t skip the searing step, as it adds depth to the dish.
Serving Suggestions
Serve the cognac-braised quail with creamy mashed potatoes or a side of roasted vegetables to soak up the delicious gravy. A fresh green salad can add a nice contrast. This dish pairs beautifully with a glass of dry red wine, enhancing the overall dining experience. For more delicious ideas, browse more beef recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the quail in a baking dish, cover with foil, and warm in a preheated oven at 300°F (150°C) until heated through, about 15-20 minutes. This helps retain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Cognac-Braised Quail contains roughly 1560 calories, with 21g protein, 171g carbohydrates, and 107g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (193% of the Daily Value), and calcium (139% of the Daily Value). Note that it is relatively high in sodium, at 1814mg per serving (79% 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 other types of game birds for this recipe?
Yes, other game birds like pheasant or partridge can work well in this recipe. Just adjust the cooking time based on the size of the birds. Ensure they reach the appropriate internal temperature for safe consumption.
How can I make this dish gluten-free?
To make this recipe gluten-free, substitute the light beef gravy with a gluten-free version or use homemade gravy made from gluten-free broth. Always check labels on wine and other ingredients for hidden gluten.
What can I serve as a side with cognac-braised quail?
A variety of sides can complement this dish, such as wild rice pilaf or roasted Brussels sprouts. Additionally, consider serving a fruity chutney or compote to balance the savory flavors of the quail.
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).