Pan Roasted Quail
Dec 5, 2006 8:27:58 GMT -8
Post by jjg on Dec 5, 2006 8:27:58 GMT -8
Pan Roasted Quail
Prep Time: 15 min.
Cooking Time: 40 min.
Source: Better Homes and Gardens
Printed from LHJ.com
These small, succulent birds are perfect for a festive dinner.
Ingredients
4 quail (about 1 pound total)
1 clove garlic, minced
1 tablespoon dried sage, crushed
1 tablespoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons canola or cooking oil
1/2 cup dry red or white wine
Directions:
1. Split each quail lengthwise along the backbone using kitchen
shears; spread quail open. Rub the outside of each quail with
the garlic. Combine the sage, rosemary, salt, and pepper in a
pie plate or shallow dish. Roll each quail in the mixture,
pressing to make the rub adhere.
2. Heat oil in a 10-inch nonstick skillet over medium-high heat;
tilt the pan to distribute it evenly. Brown the quail about 4
minutes per side; carefully drain and discard any remaining oil.
3. Reduce heat to low. Pour the wine over the birds, scraping the
bottom of the pan to loosen any browned bits. Simmer, covered,
about 30 minutes or until quail are tender. Transfer the quail
to plates. Boil juices gently, uncovered, for 1 to 2 minutes,
if necessary, to thicken just slightly. Pour the pan juices over
quail. Makes 2 servings.
Food exchanges: 6 meat, 2 fat.
Nutritional facts per serving
calories: 514 , total fat: 31g , saturated fat: 8g , sodium: 422mg , carbohydrate: 3g , fiber: 0g , protein: 43g , vitamin A: 17% , vitamin C: 25% , calcium: 8% , iron: 65% ,
lean meat: 6 diabetic exchange , fat: 2 diabetic exchange
Prep Time: 15 min.
Cooking Time: 40 min.
Source: Better Homes and Gardens
Printed from LHJ.com
These small, succulent birds are perfect for a festive dinner.
Ingredients
4 quail (about 1 pound total)
1 clove garlic, minced
1 tablespoon dried sage, crushed
1 tablespoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons canola or cooking oil
1/2 cup dry red or white wine
Directions:
1. Split each quail lengthwise along the backbone using kitchen
shears; spread quail open. Rub the outside of each quail with
the garlic. Combine the sage, rosemary, salt, and pepper in a
pie plate or shallow dish. Roll each quail in the mixture,
pressing to make the rub adhere.
2. Heat oil in a 10-inch nonstick skillet over medium-high heat;
tilt the pan to distribute it evenly. Brown the quail about 4
minutes per side; carefully drain and discard any remaining oil.
3. Reduce heat to low. Pour the wine over the birds, scraping the
bottom of the pan to loosen any browned bits. Simmer, covered,
about 30 minutes or until quail are tender. Transfer the quail
to plates. Boil juices gently, uncovered, for 1 to 2 minutes,
if necessary, to thicken just slightly. Pour the pan juices over
quail. Makes 2 servings.
Food exchanges: 6 meat, 2 fat.
Nutritional facts per serving
calories: 514 , total fat: 31g , saturated fat: 8g , sodium: 422mg , carbohydrate: 3g , fiber: 0g , protein: 43g , vitamin A: 17% , vitamin C: 25% , calcium: 8% , iron: 65% ,
lean meat: 6 diabetic exchange , fat: 2 diabetic exchange