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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Savory Broiled Quail

Cooking Light OCTOBER 1997

  • Yield: 2 servings (serving size: 2 quail and 2 tablespoons sauce)

Ingredients

  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons sherry
  • 1 1/2 teaspoons dark sesame oil
  • 4 (4-ounce) semiboned quail
  • Cooking spray
  • 1/4 teaspoon cornstarch

Preparation

Combine first 3 ingredients in a large zip-top plastic bag; add quail. Seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove quail from bag, reserving marinade.

Preheat broiler.

Place quail on a broiler pan coated with cooking spray; broil 5 minutes on each side or until done, basting frequently with reserved marinade. Combine pan drippings, reserved marinade, and cornstarch in a microwave-safe bowl; microwave at high for 90 seconds or until mixture boils. Remove skin from quail and discard. Serve sauce with quail.

Note: Semi-boned quail have had the breast bones removed, leaving only the bones in the wings and leg-thigh sections. Some butchers insert wire loops into the breasts to help keep their shape; these should be removed before cooking.

Nutritional Information

Amount per serving
  • Calories: 200
  • Calories from fat: 40%
  • Fat: 8.9g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 2.8g
  • Protein: 24.6g
  • Carbohydrate: 1.8g
  • Fiber: 0.0g
  • Cholesterol: 78mg
  • Iron: 5mg
  • Sodium: 643mg
  • Calcium: 17mg
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Savory Broiled Quail recipe

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