Quail With Mushrooms
Tender quail cooked with mushrooms and onions in a savory broth, served with toast points for an elegant and flavorful meal suitable for special occasions or intimate dinners.
Ingredients
Instructions
- Preheat the oven to 350°F about 45 minutes before serving.
- In a Dutch oven over medium heat, melt the butter and cook the quail until browned on both sides.
- Remove the quail to a platter and set aside.
- In the same Dutch oven, add chopped onion and sliced mushrooms; cook, stirring occasionally, until the onion is tender, about 5 minutes.
- Stir in the chicken broth and salt.
- Return the quail to the Dutch oven, cover, and bake for 20 minutes or until the quail is tender.
Tips & Substitutions
For a richer flavor, consider using duck fat instead of butter. You can substitute the quail with Cornish hens if desired, though cooking times may vary. Make sure to brown the quail well to enhance the dish's overall flavor. For a twist, add a splash of white wine to the broth for depth, similar to techniques used in traditional American recipes.
Serving Suggestions
Serve the quail over a bed of rice or with toast points to soak up the delicious sauce. Pair this dish with a fresh green salad or roasted vegetables for a balanced meal. A light white wine complements the flavors beautifully, making it a great choice for special occasions or a cozy dinner at home.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered dish in a preheated oven at 350°F for about 15-20 minutes or until warmed through. This helps maintain the quail's tenderness and prevents it from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Quail With Mushrooms contains roughly 301 calories, with 10g protein, 54g carbohydrates, and 5g fat. It is an excellent source of vitamin D (131% of the Daily Value) and protein (20% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 787mg per serving (34% 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. Just ensure they are fully thawed before cooking to ensure even cooking. It’s best to thaw them in the refrigerator overnight for optimal results.
What sides go well with quail?
Roasted vegetables, a light salad, or buttery mashed potatoes pair excellently with quail. You might also consider serving it alongside rice to soak up the flavorful broth.
How do I know when quail is fully cooked?
Quail is fully cooked when it reaches an internal temperature of 165°F. The meat should be tender and juices should run clear. A meat thermometer is the best way to check for doneness.
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).