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


Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

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


Ingredient Checklist


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

  • 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.