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Maple-Glazed Quail With White Bean Ragout

Yield 2 servings


  • 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
  • White Bean Ragout
  • Maple Brown Sauce

How to Make It

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

  2. 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.

  3. 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