Quail Deluxe
A sophisticated dish featuring tender quail cooked in a savory sherry and parsley sauce, perfect for special occasions or elegant dinners with rich flavors.
Ingredients
Instructions
- Saute quail in butter for 10 minutes; remove quail.
- Add chopped onion and chopped celery to the butter and cook for 5 minutes over medium heat.
- Dissolve cornstarch in chicken bouillon; stir into the onion-celery mixture and cook until thickened.
- Stir in cooking sherry and parsley.
- Season with salt and pepper to taste.
- Arrange the quail in a shallow pan.
- Cover with the sauce and bake at 350°F for 1 hour or until tender.
Tips & Substitutions
For a richer flavor, consider using duck fat instead of butter. You can substitute the quail with Cornish hens if needed, adjusting the cooking time accordingly. Adding a splash of lemon juice can enhance the dish's brightness. If you prefer a thicker sauce, increase the cornstarch slightly. Pairing this dish with Southern Rice creates a delightful meal.
Serving Suggestions
Serve the quail over a bed of Southern Rice for a comforting meal, and garnish with additional parsley for a fresh touch. A side of roasted vegetables or a light salad complements the richness of the dish well. For a complete experience, consider pairing it with a glass of dry white wine.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the quail and sauce in a baking dish, cover with foil, and warm in a preheated oven at 350°F until heated through. Avoid microwave reheating to prevent drying out the quail.
Nutrition & Diet Analysis (per serving)
Each serving of Quail Deluxe contains roughly 362 calories, with 36g protein, 22g carbohydrates, and 17g fat. It is an excellent source of iron (134% of the Daily Value), vitamin C (73% of the Daily Value), and protein (72% of the Daily Value). Note that it is relatively high in sodium, at 1966mg per serving (85% 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 prepare the quail in advance?
Yes, you can prepare the quail and sauce a day ahead. Simply cook the quail and sauce, then let them cool before storing them separately in the refrigerator. When ready to serve, reheat and bake at 350°F until warmed through.
What can I substitute for cooking sherry?
If you don't have cooking sherry, you can use white wine or a mixture of white wine vinegar and water for a similar flavor profile. Alternatively, a splash of apple cider vinegar can provide the acidity needed without overpowering the dish.
How do I know when the quail is done cooking?
Quail is done when the internal temperature reaches 165°F and the meat is tender. It should no longer be pink in the center. Keep an eye on the baking time, as overcooking can lead to dryness.
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).