Quails are among the common European game birds that also are found in the Americas. Quails have historically been popular in French cuisine and have been considered a delicacy in Western Europe since the Middle Ages. Six species of quail are native to North America. Most likely, they were first used for food in the United States by Native Americans. Quail, whether harvested in the wild or purchased commercially, is known for its flavorful, tender meat. It has been described as more savory than chicken and with a less gamey taste than duck.
Recipe Servings: 6
Prep Time
30 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
1 hour
Total Time
3 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Marinade:
- 1 tsp paprika
- Ground black pepper, to taste
- 1 tsp mustard
- 1–2 Tbsp vegetable oil
- 1–2 Tbsp white wine
Stew:
Directions
- Combine the marinade ingredients in a small bowl. Mix thoroughly.
- Wash quails thoroughly inside and out, removing all fat from the tops and bottom.
- Cut each quail in two, with bottoms and chests separated. Brush quails with marinade and refrigerate for 2 hours.
- Heat oil over medium heat in a large frying pan. Add the quails, working in batches as needed, and briefly fry on all sides to crisp.
- Add the quails, chopped vegetables, and spices to a large stew pot. Add white wine and cook, covered, over low heat until the vegetables are tender and the quail is well-done.
- Remove bay leaves and serve hot.
To Make the Marinade:
To Make the Stew:
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.