Maple-Glazed Quail With White Bean Ragout



2 servings

Recipe from


4 (4-ounce) dressed quail
2 medium onions, diced
1 tablespoon sugar
4 fresh mushrooms, sliced
1 teaspoon white vinegar
1/3 cup fine, dry breadcrumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
3 tablespoons butter or margarine, melted


Remove breast and back bones from quail; set quail aside.

Sauté onion in a nonstick skillet over low heat 10 minutes or until browned; add sugar and mushrooms, and sauté until tender. Stir in vinegar and next 4 ingredients. Spoon into quail cavities, and secure with wooden picks. Tuck wings under, and place, breast side up, in a buttered 2-quart baking dish. Brush with melted butter.

Bake at 350° for 20 minutes or until done. Serve over a bed of White Bean Ragout; drizzle evenly with Maple Brown Sauce.


Big Cedar Lodge, Ridgedale, Missouri,

October 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note