Quail Sauté with White Wine and Vegetables
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
6
Description
Quail sauté will taste even better if prepared in advance and left to rest in the refrigerator for a day.
Ingredients
- Olive Oil - 5 fl oz
- Champagne Vinegar - 6 fl oz
- Spanish onions - 1 head
- Garlic - 3 cloves
- Carrot - 1 piece
- Bay leaf - 2 pieces
- Green peppercorns - 10 pieces
- Thyme - 3 sprigs
- Dry White Wine - 8 fl oz
- Water - 8 fl oz
- Wheat Flour - 4.2 oz
- Chopped Sage Leaves - 3 tablespoons
- Quail Egg - 6 pieces
- Salt - 1½ teaspoons
Step by Step guide
Step 1
In a heavy 4-liter pot, heat olive oil (about 80 ml) over medium heat. Add finely chopped onion and half a teaspoon of salt, and sauté for 5 minutes.
Step 2
Add sliced carrot, minced garlic, bay leaf, 10 black peppercorns, and 3 sprigs of thyme to the onion, and sauté for another 5 minutes.
Step 3
Pour the wine into the pot with the vegetables and herbs, bring to a boil, and cook until the liquid is reduced by half (about 5 minutes).
Step 4
Add the wine vinegar and water, bring to a boil again, reduce the heat, and simmer for 10 minutes.
Step 5
Cut the quail into quarters. In a bowl, mix the flour and 1 teaspoon of salt. Dredge the quail pieces in this mixture.
Step 6
In a large skillet, heat the remaining oil over medium heat and fry the quail (about 6 minutes per batch).
Step 7
Place the fried quail pieces into the pot with the vegetables and wine, cover with a lid, and cook for 15 minutes.
Step 8
Before serving, remove the bay leaf from the sauté, add chopped parsley, and stir.
Step 9
Serve hot or at room temperature.
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