Sautéed Whole Quail

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by: Jersey Cook






If they bother you, cut off the little feet with shears or a knife. Trussing the quail as you would a chicken makes them compact and helps them cook more evenly but this isn't essential. The best pan for browning is nonstick, but if you are using something else, get it good and hot with some olive oil in it, make sure the quail are patted perfectly dry and shake the pan back and forth as you sauté, so the little birds don't have a chance to stick. Count on 1 quail per person for a first course and 2 quail for a main. Makes 8 first-course or 4 main-course servings.




ingredients

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serves: 4

8 quail

Salt

Pepper

3 tablespoons olive oil

1/2 cup quail (duck, or chicken broth) (optional)

Nutrition Facts
Sautéed Whole Quail

Servings Per Recipe: 4

Amount per Serving

Calories: 90

  • Total Fat: 10.1 g
  •     Saturated Fat: 1.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 0.2 mg
  • Total Carbs: 0 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 0 g
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preparation

1.  If the heads are still on, cut off and discard. If you like, trim the feet off the quail and then truss them. Preheat the oven according to your serving time, 500°F if you want to serve the quail within 5 to 10 minutes of putting them in the oven, or 250°F if you want to serve them after about 25 minutes. Choose an ovenproof saute pan just large enough to hold the quail in a single layer.

2.  Pat the quail dry with paper towels and season them liberally with salt and pepper. Pour the oil into the pan and heat over high heat. When the surface of the oil begins to ripple, add half of the quail and then move the pan back and forth on the burner as they brown. After 2 minutes or so, add the rest of the quail and sauté, turning the quail and moving the pan back and forth, for about 10 minutes, or until the quail are evenly browned. Slide the pan into the oven and roast for about 10 minutes at 500°F or for about 25 minutes at 250°F, then turn the oven off. Transfer the quail to a platter and slide the platter into the oven with the door open, to stay warm while you make the jus. Pour the fat out of the pan and set the pan aside. The quail are ready to serve or carve if the breasts feel firm when you squeeze them between your fingers.

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