Jonna'S Baked Quail
Jonna's Baked Quail offers tender, flavorful game birds enhanced with savory herbs and mushrooms. Perfect for an elegant dinner or special occasion, this dish combines the richness of quail with a fragrant broth and vegetable aromatics, appealing to poultry lovers and those seeking a sophisticated yet simple meal.
Ingredients
Instructions
- Salt and pepper the quail.
- Brown the quail in oil.
- Place the quail in a Dutch oven.
- Saute chopped green onions, dried parsley, and dried celery.
- Add chicken broth and canned mushrooms, stirring well.
- Pour the broth mixture over the quail.
- Cover and bake at 350°F for 1 hour or until tender.
Tips & Substitutions
For a richer flavor, consider marinating the quail in olive oil, garlic, and herbs overnight. If quail isn't available, you can substitute with small game hens or even chicken thighs. Serve with a side of homemade chicken dumplings for a comforting meal. Adjust the seasoning to your taste, and feel free to add vegetables like carrots or bell peppers to the Dutch oven for added flavor.
Serving Suggestions
Serve the baked quail over a bed of fluffy pilaf or alongside roasted vegetables for a complete meal. A light salad dressed with Catalina dressing pairs nicely to balance the richness of the quail. For a comforting touch, consider serving with chilled potato soup as a starter. Garnish the dish with fresh herbs for an appealing presentation.
Storage & Reheating
Store any leftover baked quail in an airtight container in the refrigerator for up to 3 days. To reheat, place the quail in a preheated oven at 350°F for about 15-20 minutes, ensuring it warms through without drying out. You can also microwave it, but be cautious to maintain moisture by covering it with a damp paper towel.
Nutrition & Diet Analysis (per serving)
Each serving of Jonna'S Baked Quail contains roughly 545 calories, with 47g protein, 7g carbohydrates, and 36g fat. It is an excellent source of protein (95% of the Daily Value), iron (40% of the Daily Value), and vitamin C (26% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2292mg per serving (100% 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, but ensure to thaw them completely in the refrigerator before cooking. This will help them cook evenly and retain moisture. Just be sure to pat them dry before seasoning to achieve a nice browning during cooking.
What can I substitute for chicken broth?
If you don't have chicken broth on hand, vegetable broth or homemade stock can be used as a suitable substitute. For a richer flavor, consider adding a splash of white wine or a teaspoon of soy sauce to the broth mixture.
How can I tell when the quail is done cooking?
Quail is typically done when its internal temperature reaches 165°F. You can check this with a meat thermometer. Additionally, the meat should be tender and no longer pink. If using a Dutch oven, the covered baking helps retain moisture, ensuring a juicy outcome.
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).