Serves: 4
Total Calories: 214
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.
This Braised Quail recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
