Quail Baked In Wine
Juicy quail baked in a rich wine sauce with aromatic herbs, perfect for elegant dinners or special occasions, complemented by creamy sauce and delicate flavors.
Ingredients
- 1/2 cup fat ⓘ
- 2 small onions, minced ⓘ
- 2 whole cloves
- 1 teaspoon peppercorns ⓘ
- 2 cloves garlic, finely chopped ⓘ
- 1/2 bay leaf ⓘ
- 6 quail, cleaned and trussed ⓘ
- 2 cups white wine ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- few grains cayenne ⓘ
- 1 teaspoon minced chives ⓘ
- 2 cups cream or evaporated milk ⓘ
Instructions
- Melt fat in a pan, add minced onions, cloves, peppercorns, garlic, and bay leaf; cook for several minutes until fragrant.
- Add cleaned and trussed quail to the pan and brown on all sides.
- Pour in white wine, add salt, pepper, cayenne, and minced chives; simmer until the quail are tender, about 30 minutes.
- Remove the quail to a hot serving dish and keep warm.
- Strain the sauce, then add cream or evaporated milk and heat to boiling point.
- Pour the sauce over the quail and serve.
Tips & Substitutions
For a richer flavor, consider using duck fat instead of regular fat. If quail is not available, game hens or cornish hens can be a good substitute. Adjust cooking time accordingly for larger birds. To enhance the sauce, add a splash of brandy or sherry before simmering. This dish pairs beautifully with Sage Stuffing for a complete meal.
Serving Suggestions
Serve the quail on a warm plate, drizzled generously with the creamy sauce. This dish is excellent with a side of roasted vegetables or a fresh green salad. A glass of the same white wine used in the recipe complements the flavors beautifully. For a unique twist, consider pairing it with Poached Quail And Apples for a delightful contrast.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the quail and sauce in a saucepan over low heat, stirring occasionally to prevent sticking. You can also microwave them, but be cautious not to overheat, which can dry out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Quail Baked In Wine contains roughly 557 calories, with 13g protein, 57g carbohydrates, and 29g fat. It is an excellent source of vitamin A (79% of the Daily Value), dietary fiber (43% of the Daily Value), and vitamin C (35% of the Daily Value). Note that it is relatively high in sodium, at 1566mg per serving (68% 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 wine?
Yes, while white wine is traditional, you can experiment with a light red wine for a different flavor profile. Just ensure the wine is not too tannic, as it may overpower the dish.
How do I know when the quail is cooked?
Quail is done when the internal temperature reaches 165°F (75°C), and the juices run clear. The meat should be tender and easily pull away from the bone.
What can I serve with this dish?
This dish pairs well with starches like mashed potatoes or a creamy risotto. Additionally, a side of sautéed greens or glazed carrots can add color and balance to your meal.
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).