Creamed Quail
Creamed quail offers tender game birds in a rich, buttery cream sauce, complemented by toasted bread crumbs and served alongside wild rice, perfect for an elegant dinner.
Ingredients
Instructions
- Salt and pepper the quail.
- Slowly simmer the quail in butter in a large heavy cast-iron pan until tender.
- Add the sweet cream and simmer until the quail are cooked through, whisking to blend.
Tips & Substitutions
Ensure the quail are properly cleaned and dried before seasoning. If you want a lighter dish, consider substituting some of the butter with olive oil. For added flavor, you can infuse the butter with herbs like thyme or rosemary. Additionally, using homemade toasted bread crumbs can elevate the dish, similar to techniques used in other American recipes.
Serving Suggestions
Serve the creamed quail over a bed of creamy polenta or alongside buttery mashed potatoes for a hearty meal. Pair with seasonal vegetables or a fresh salad for balance. A light white wine complements the dish well, enhancing its rich flavors. It also pairs beautifully with the Fat-Free Pumpkin Dessert for a delightful finish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the quail in a skillet over low heat, adding a splash of cream or broth to keep them moist. Avoid high heat to prevent drying out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Creamed Quail contains roughly 996 calories, with 70g protein, 141g carbohydrates, and 16g fat. It is an excellent source of protein (141% of the Daily Value), iron (72% of the Daily Value), and dietary fiber (33% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1591mg per serving (69% 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 a different type of bird instead of quail?
Yes, you can substitute quail with other game birds like cornish hen or poussin. Cooking times may vary, so adjust accordingly. Ensure the internal temperature reaches 165°F for safety.
What can I do if I don't have sweet cream?
If sweet cream isn't available, you can use heavy cream mixed with a bit of sugar or even half-and-half for a similar effect. This will help maintain the dish's richness without compromising flavor.
How can I make this dish spicier?
To add some heat, consider incorporating crushed red pepper flakes or a dash of hot sauce when simmering the quail. Alternatively, you can use spiced breadcrumbs for added flavor and texture.
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).