A moist cooking technique keeps these lean birds from drying out. Grappa is an Italian liquor distilled from grape pressings left over after winemaking; cognac is a good substitute. Use red and green grapes for an attractive presentation. Serve with steamed green beans and wild rice tossed with toasted hazelnuts.

Recipe by Cooking Light October 2002

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Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: 2 quail and 1/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut 1/2 cup grapes in half lengthwise.

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  • Sprinkle quail with salt and pepper. Place 1 (1-inch) rosemary sprig and 1 (1-inch) thyme sprig into cavity of each quail.

  • Heat oil in a large nonstick skillet over medium-high heat. Add quail; cook 3 minutes on each side or until browned. Arrange quail, breast sides up, in pan; add 1/2 cup broth. Partially cover, reduce heat to medium-low, and cook 25 minutes or until done. Place quail on a platter; cover loosely with foil.

  • Add 1/4 cup broth, prosciutto, grappa, and shallots to pan; cook over medium-high heat 1 1/2 minutes or until shallots are tender, scraping pan to loosen browned bits. Stir in 1/2 cup broth and whole and halved grapes; cook 2 minutes or until grapes are thoroughly heated. Pour grape mixture over quail; garnish with whole rosemary and thyme sprigs, if desired.

Nutrition Facts

355 calories; calories from fat 29%; fat 11.6g; saturated fat 3.1g; mono fat 4.4g; poly fat 2.6g; protein 43.1g; carbohydrates 11.8g; fiber 0.7g; cholesterol 133mg; iron 8.7mg; sodium 636mg; calcium 34mg.
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