QUAIL WITH CHESTNUTS AND RAISINS
You may not associate the Loire Valley with game, but the hunt, especially for birds, is important in that region of France. I had that in mind when I decided on a seasonal preparation for quail, dressed up with chestnuts, raisins, a shot of gingery heat and a splash of port. It would pair well with cabernet franc from the region.
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place raisins in a bowl, add port and set aside. Season quail with salt and pepper. Heat oven to 350 degrees.
- Melt butter in a large heavy skillet on medium-high. Add as many quail as will fit comfortably, breast side down. Sauté until breast is well browned. Transfer quail, breast side up, to a baking dish that can go to the table and continue sautéing until all the quail are browned. Quail can be slightly overlapping in the dish.
- Reduce heat in pan to medium-low, add shallot and ginger and sauté until soft. Add raisins with port and the chestnuts. Add stock. Let simmer about a minute. Check seasonings and pour over quail in the baking dish. Place thyme on top. Bake uncovered about 20 minutes for medium; timing can be adjusted according to taste.
Nutrition Facts : @context http, Calories 631, UnsaturatedFat 18 grams, Carbohydrate 35 grams, Fat 33 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 11 grams, Sodium 765 milligrams, Sugar 9 grams, TransFat 0 grams
SAUTEED QUAIL WITH RAISINS
Provided by Craig Claiborne
Categories dinner, main course
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Sprinkle quail on all sides with salt and pepper.
- Heat half of butter in skillet, with lid, large enough to hold opened quail in one layer without crowding. Add quail, breast side down, in skillet, and cook until golden brown on one side, about 2 minutes. Cook about 1 minute on second side until golden.
- Scatter shallots around quail and cook briefly, stirring. Sprinkle with Cognac and add broth. Cover and let simmer about 8 minutes. Add grapes, cover and cook 2 minutes more.
- Transfer quail to warm platter. Let sauce cook down 2 minutes. Swirl in remaining butter. Return quail to sauce. Heat sauce briefly and serve.
Nutrition Facts : @context http, Calories 749, UnsaturatedFat 22 grams, Carbohydrate 31 grams, Fat 48 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 22 grams, Sodium 1069 milligrams, Sugar 25 grams, TransFat 1 gram
SAUTEED QUAIL IN DOOR COUNTRY CHERRY SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in large saute pan. Add quail and saute on both sides. Carefully add brandy and flame. Let flame die down and flip the quail in the brandy. Remove quail and place in a small oven-proof pan. Roast for 8 minutes, until internal temperature of quail is 150 degrees F. While the quail are roasting, add the drained dried cherries to the pan along with the cherry juice, sugar and thyme. Simmer for 3 to 4 minutes. Add the arrowroot mixture and simmer until thickened. Arrowroot will produce a clearer sauce than cornstarch although both will work well. Return quail to the sauce mixture and simmer for 1 minute.
PAN ROASTED QUAIL WITH PORT SAUCE
Provided by Food Network
Yield 4 servings as an entree or 8 as an appetizer
Number Of Ingredients 25
Steps:
- Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.
- The Port Sauce with which the quail will be served may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375 degrees oven for 2 hours, turning occasionally, until everything is well browned. Transfer the bones and vegetables to a heavy bottomed stock pot and cover with the water. Bring to a boil, add the veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another sauce pan, add the cup of port, and simmer again to the reduce liquid to 11/2 cups. At this point, the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.
- To cook the quail, preheat the oven to 350 degrees. Heat 2 tablespoons of olive oil in a cast iron or other heavy bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.
SAUTEED QUAIL WITH PAPRIKA SAUCE AND MOROCCAN-SPICED VEGETABLES
Steps:
- With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Cut out and discard backbones and halve each quail lengthwise through breast.
- Make sauce:
- Mince garlic and mash to a paste with salt. In a small heavy skillet heat garlic paste and paprika in oil over moderate heat, stirring, until fragrant, about 1 minute. Remove skillet from heat and stir in lime juice and cayenne.
- Make quail:
- Pat quail dry and season with pepper and salt. Divide oil and butter between two 12-inch heavy skillets and heat over moderately high heat until hot but not smoking. Add quail and sauté, skin sides down, until skin is golden, about 2 minutes. Turn quail over and sauté 2 minutes more. Turn quail skin sides down and sauté 1 minute more, or until skin is golden brown but meat is barely pink for medium.
- Serve quail with Moroccan vegetables and bulgur pilaf or couscous. Drizzle paprika sauce over and around vegetables and quail.
QUAIL WITH MUSHROOM SAUCE
"This golden quail is so moist and tender," remarks Joelann Sygo of Gaylord, Michigan. "The rich cream sauce, dotted with onions and mushrooms, complements the bird nicely."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute mushrooms and onion in 2 tablespoons butter. Remove and set aside. In the same skillet, melt remaining butter; saute quail over medium heat for 8 minutes on each side or until juices run clear., Meanwhile, in a small saucepan, heat and stir cream cheese and milk over low heat until smooth. Stir in sauteed mushrooms and onion. Sprinkle bread crumbs over both sides of quail; serve with mushroom sauce.
Nutrition Facts : Calories 392 calories, Fat 24g fat (13g saturated fat), Cholesterol 122mg cholesterol, Sodium 367mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
JUNIOR LEAGUE - SAUTEED QUAIL WITH DRIED CHERRIES
Make and share this Junior League - Sauteed Quail With Dried Cherries recipe from Food.com.
Provided by JLofAustin
Categories Wild Game
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For the quail, whisk the peanut oil, Beaujolais, jelly, soy sauce, shallots, tarragon, salt and pepper in a stainless steel saucepan. Heat just until warm. Pour over the quail in a shallow dish, turning to coat. Marinate at room temperature for 30 minutes or in the refrigerator for up to 10 hours, turning occasionally; drain. Saute the quail breast side down in a mixture of the butter and peanut oil in skillet; turn. Cook for 6 minutes longer or until cooked through. Remove the heated plate. Cover to keep warm. Discard pan drippings from the skillet and reserve the skillet to use in the preparation of the sauce.
- For the sauce, pour 1/2 cup of the Beaujolais into a microwave-safe bowl. Microwave just until warm. Stir in the cherries. Let stand until plump. Deglaze the reserved skillet with the remaining 1 cup beaujolais. Stir in the shallots. Cook until reduced by half, stirring constantly. Stir in the cherries, stock, jelly and tarragon. Cook until reduced by half, stirring constantly. Whisk in the butter. cook until slightly thickened, stirring constantly. Season with salt and pepper.
- For the spinach, saute the spinach in the butter in a skillet until wilted. Season with salt and pepper.
- To assemble, divide the spinach evenly among 4 serving plates. Top each serving with 2 quail. Drizzle with the sauce.
Nutrition Facts : Calories 1163.4, Fat 86.7, SaturatedFat 29.6, Cholesterol 234.3, Sodium 712.4, Carbohydrate 28.2, Fiber 4.4, Sugar 12.4, Protein 49.5
SAUTEED RED CABBAGE WITH RAISINS
Make and share this Sauteed Red Cabbage With Raisins recipe from Food.com.
Provided by Oolala
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large non-stick skillet over medium-high heat until hot but not smoking.
- Add cabbage and shallots and cook, stirring occasionally, until cabbage has softened slightly, about 15 minutes.
- Stir in salt, lemon juice, and vinegar. Season with pepper.
- Cook until cabbage has wilted and shallots have softened, 10-12 minutes more.
- Stir in raisins and serve.
Nutrition Facts : Calories 165.2, Fat 7.1, SaturatedFat 1, Sodium 1219, Carbohydrate 26.1, Fiber 4.7, Sugar 15.1, Protein 3.4
QUAIL WITH CORN AND WILD RICE
skillet sauteed quail, with au jus, and a dressing of wild rice with celery, onion, raisins and dried porcini -- credit to Jaques Pepin
Provided by cathyzoller
Time 2h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Begin making the au jus gravy by browning extra poultry parts thoroughly, and add carrot, garlic & celery while browning. Once nicely browned, add about 500 ml water and simmer for 1.5 hours
- Once you've started the gravy, start the dressing: chop the onion, celery and saute in butter &/or olive oil until transluscent. Add garlic and saute another minute or two. Add wild rice, chopped mushrooms and raisins. Add liquid for cooking the wild rice (see package instructions), and cover. Cook until wild rice is done.
- While the dressing cooks, saute the quail pieces skin side up for 10 minutes. Turn them over and saute for another 20-30 minutes.
- Remove quail and cook cut corn from 4 ears (about 250 grams) in a little of the pan fat for about 5-8 minutes.
- Make a paste from a teaspoon of arrow root or cornstarch with a little water. Strain the stock and bring to boil. Thicken with a little of the paste to make a thin gravy.
- Arrange the corn around the outside of a platter. Place the dressing inside and pile the quails on top. Drizzle with the gravy and serve more along side.
SAUTEED RED CABBAGE WITH RAISINS
Sauteed red cabbage is at once colorful and comforting as the weather cools.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Heat oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add cabbage and shallots, and cook, stirring occasionally, until cabbage has softened slightly, about 15 minutes. Stir in salt, lemon juice, and vinegar. Season with pepper. Cook until cabbage has wilted and shallots have softened, 10 to 12 minutes more. Stir in raisins; serve.
SAVORY QUAIL TAGINE
Quail cooked in savory spices with vegetables in a tagine for a change from the usual. If you do not own a tagine, a Dutch oven will work perfectly well.
Provided by Buckwheat Queen
Categories Everyday Cooking
Time 1h30m
Yield 2
Number Of Ingredients 11
Steps:
- Rub the ras el hanout onto the entire surface of the quail including beneath the wings and legs. Use all the seasoning. Allow to rest at room temperature for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Remove the middle rack(s) and place the lower rack on its lowest position.
- Place a diffuser over stove burner so base of tagine is not in direct contact with it. Place the tagine base on the diffuser and heat over medium heat; add the oil. When oil is hot, add the carrots and leeks. Saute until leeks are tender, about 5 minutes. Separate the leeks into single rounds using a wooden spoon. Push the vegetables to the sides of the tagine and add the quail and garlic. Cook the quail on all sides until nicely browned, about 10 minutes. You may need to add a bit of oil occasionally, depending on the bird's fat content. Remove tagine from heat.
- Arrange apricots, potatoes, and tomatoes around the edges, leaving the quail uncovered. Sprinkle all ingredients with the loomi aswad.
- Cover the tagine place in preheated oven. Roast until the internal temperature of the quail has reached 150 degrees F, 35 to 40 minutes.
- Uncover the tagine and, if desired, brown quail under the broiler 2 to 3 minutes.
- Sprinkle with fresh coriander before serving. Serve with ice cold milk.
Nutrition Facts : Calories 493.1 calories, Carbohydrate 64.6 g, Cholesterol 41.4 mg, Fat 21.6 g, Fiber 11 g, Protein 16.7 g, SaturatedFat 3.9 g, Sodium 81.1 mg, Sugar 30.2 g
SAUTEED QUAIL WITH SHIITAKE PORT SAUCE
The following recipe calls for semiboneless quail. This means that the rib cage and backbone have been removed, but the wings and legs are left intact.
Yield Serves 2
Number Of Ingredients 13
Steps:
- Sprinkle each quail with 1/2 teaspoon Worcestershire sauce, 1 teaspoon oil, thyme, and salt and pepper to taste and rub gently into cavity and skin. In a resealable plastic bag set in a shallow pan marinate quail, chilled, at least 4 hours or overnight.
- Preheat oven to 300°F. Line a plate with wax paper.
- Pat quail dry inside and out and in a shallow dish combine flour, paprika, and salt and pepper to taste. Dredge quail in mixture, 1 at a time, shaking off excess, and transfer to prepared plate.
- Heat a large heavy skillet (preferably cast iron) over moderately high heat until hot and add remaining 1 tablespoon oil and butter. Heat fat until foam begins to subside and sauté quail until golden brown and cooked through, about 3 to 5 minutes on each side. Transfer quail to a shallow baking pan and keep warm in oven.
- In fat remaining in skillet sauté mushrooms with garlic, stirring, until liquid mushrooms give off is evaporated and add broth, Port, and remaining 2 teaspoons Worcestershire sauce. Simmer sauce until thickened and reduced to about 3/4 cup, about 15 minutes, and stir in vinegar and salt and pepper to taste.
- On a cutting board halve quail and stir any quail juices from pan and board into sauce.
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ROASTED QUAIL WITH CABBAGE AND RAISINS RECIPE - FOOD
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- Preheat the oven to 400°. Using 1/2 tablespoon of the oil, coat the bottom of a medium ovenproof skillet. In a microwave-safe bowl, pour the Madeira over the raisins. Microwave at high power for 1 minute, or until the raisins are plump. Let cool, then drain the raisins, reserving the Madeira. Combine the raisins with the chopped sage and a pinch each of salt and pepper. Stuff the quail with the raisins and season with salt and pepper. Transfer the quail to the skillet and turn to coat them with oil. Roast for 15 minutes.
- Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet. Add the onion and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the cabbage, caraway seeds and bay leaf and cook, stirring frequently, until the cabbage is tender, about 8 minutes longer. Stir in the reserved Madeira and any accumulated juices from the quail and cook until evaporated, about 1 minute. Discard the bay leaf. Spoon the cabbage onto plates and top with the quail. Garnish with the sage sprigs and serve.
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