Braised Quail

Serves: 4
Total Calories: 214


8 quail
16 juniper berries
16 (about) fresh sage leaves
4 cloves garlic, thinly sliced
salt and freshly ground black pepper
8 slices Italian bacon (pancetta), thin slices
2 tablespoons unsalted butter
2 tablespoons olive oil
1 cup dry white wine


1 Rinse the quail inside and out and pat them thoroughly dry. Look them over for any pinfeathers and remove them. Stuff each quail with 2 juniper berries, one sage leaf, and some of the garlic slices. Sprinkle the birds with salt and pepper. Place a sage leaf on top of each quail. Unroll the pancetta and wrap a slice around each quail. Tie a piece of kitchen string around the pancetta to hold it in place.

2 In a large skillet with a tight fitting lid, melt the butter with the oil over medium heat. Add the quail and brown the birds on all sides, about 15 minutes.

3 Add the wine and bring to a simmer. Cover the pan, lower the heat, and cook, turning and basting the quail with the liquid several times, 45 to 50 minutes or until the quail are very tender. Add a little water if the pan becomes too dry. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 214
Calories from Fat: 170

This Braised Quail recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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