Braised Quail with Winter Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cleaned quail6 oz. small carrots6 oz. baby turnips4 Tbsp olive oil4 shallots, halved2 cups red wine2 Tbsp Spanish BrandyFresh parsley to garnishFor croutes:4 slices stale bread, crusts removed4 Tbsp olive oil
Preheat the oven to 425 degrees F.
Cut carrots and turnips into chunks.
Heat 1/2 oil in Dutch oven and add quail. Fry until browned all over. Remove quail and set aside.
Add remaining oil, vegetables and shallots. Cook until just coloring. Return quail to Dutch oven, breast side down. Add red wine. Cover and transfer to oven. Cook for 30 minutes or until quail are tender.
Meanwhile, make the croutes. Using a 4" circle cutter, stamp out rounds from the bread. Head the oil in a frying pan. Cook bread over high heat until golden on both sides. Drain on a paper towel and keep warm. Place croutes on heated plates and set a quail on top of each one. Arrange vegetables over quail. Cover and keep hot.
Boil cooking juices hard, until reduced to a syrupy consistency. Add brandy and warm through. Drizzle the sauce over the quail and garnish with parsley. Serve immediately.
Of course, you could reduce the oil to improve the calorie count and fat content.
Number of Servings: 4
Recipe submitted by SparkPeople user TODMHARRIS.
Cut carrots and turnips into chunks.
Heat 1/2 oil in Dutch oven and add quail. Fry until browned all over. Remove quail and set aside.
Add remaining oil, vegetables and shallots. Cook until just coloring. Return quail to Dutch oven, breast side down. Add red wine. Cover and transfer to oven. Cook for 30 minutes or until quail are tender.
Meanwhile, make the croutes. Using a 4" circle cutter, stamp out rounds from the bread. Head the oil in a frying pan. Cook bread over high heat until golden on both sides. Drain on a paper towel and keep warm. Place croutes on heated plates and set a quail on top of each one. Arrange vegetables over quail. Cover and keep hot.
Boil cooking juices hard, until reduced to a syrupy consistency. Add brandy and warm through. Drizzle the sauce over the quail and garnish with parsley. Serve immediately.
Of course, you could reduce the oil to improve the calorie count and fat content.
Number of Servings: 4
Recipe submitted by SparkPeople user TODMHARRIS.
Nutritional Info Amount Per Serving
- Calories: 467.1
- Total Fat: 21.7 g
- Cholesterol: 32.2 mg
- Sodium: 236.4 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 4.4 g
- Protein: 15.4 g
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