Options

Format:
Include:
PRINT
See more
Maple-Glazed Quail With White Bean Ragout

Maple-Glazed Quail With White Bean Ragout

Southern Living OCTOBER 1996

  • Yield: 2 servings

Ingredients

  • 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

Preparation

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.

advertisement

Go to full version of

Maple-Glazed Quail With White Bean Ragout recipe

advertisement