Quail Cooked In Sherry
Tender quail cooked in a flavorful sherry sauce with Worcestershire and lemon juice, perfect for elegant dinners or special occasions, appealing to poultry lovers.
Ingredients
Instructions
- Season the quail with salt and dredge them with flour.
- Brown the quail in a small amount of fat in a skillet.
- Remove the browned quail and place them in a casserole dish.
- Combine sherry, Worcestershire sauce, and lemon juice in a bowl.
- Pour the mixture over the quail in the casserole.
- Cover and bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
To enhance the flavor, consider marinating the quail in the sherry mixture for a few hours before cooking. If you prefer a gluten-free option, substitute the flour with cornstarch or a gluten-free flour blend. Using a combination of fresh herbs like thyme or rosemary can elevate the dish further. Ensure your skillet is hot before browning the quail to achieve a perfect sear.
Serving Suggestions
Serve the quail with a side of creamy mashed potatoes or buttery Suki Rice to soak up the flavorful sauce. A simple green salad or steamed vegetables can provide a fresh contrast. Pair with a glass of sherry or a light red wine for a complete dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the quail in a baking dish, cover with foil, and warm in a preheated oven at 325°F (160°C) until heated through, about 20 minutes. This method helps retain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Quail Cooked In Sherry contains roughly 132 calories, with 23g protein, 2g carbohydrates, and 3g fat. It is an excellent source of protein (45% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1316mg 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 other birds instead of quail?
Yes, you can substitute chicken or Cornish hens if quail is unavailable. However, adjust the cooking time accordingly, as larger birds will require more time to cook thoroughly. Ensure the internal temperature reaches 165°F (74°C) for safety.
What type of sherry works best for this recipe?
A dry sherry, such as Fino or Amontillado, is ideal for this dish. Avoid sweet sherries, as they may alter the intended flavor profile. The chosen sherry should complement the savory notes of the Worcestershire sauce and lemon juice.
Can I prepare this dish in advance?
Absolutely! You can season and brown the quail a day ahead, then store them in the refrigerator. Combine the sauce ingredients and refrigerate separately. On the day of serving, assemble and bake as directed for a delicious, hassle-free 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).