These small succulent birds are perfect for special dinners. Prep time is only 15 minutes!
Recipe from Better Homes and Gardens
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
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.
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.
6 meat, 2 fat.
Per Serving: cal. (kcal) 514, Fat, total (g) 31, sat. fat (g) 8, carb. (g) 3, pro. (g) 43, vit. A (RE) 175, vit. C (mg) 15, sodium (mg) 422, calcium (mg) 81, iron (mg) 12, Lean Meat () 6, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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