Recipes

QUAIL IN WINE SAUCE
  • Ingredients
  • 6 quail
  • 1 bay leaf
  • 1 teaspoon chives
  • 1/2 teaspoon salt
  • 2 whole cloves
  • 1/4 teaspoon pepper
  • 1 teaspoon peppercorns
  • 1/2 cup cooking oil
  • 2 cups dry white wine
  • 2 cloves garlic, pressed
  • 2 medium onions, minced
  • pinch cayenne pepper
  • 1 pint heavy cream
Directions
  1. In a stew pot cook the onions in oil until clear, with cloves, peppercorns, garlic, and bay leaf
  2. Add quail and brown on all sides
  3. Add wine, salt, pepper, cayenne pep- per, and chives
  4. Simmer with a lid on the pot until ten- der (from 45 minutes to 1-1/2 hours). Remove quail to hot serving dish
  5. Strain sauce
  6. Place sauce in saucepan and boil, reducing by half
  7. Now add heavy cream and stir
  8. Season to taste
  9. Heat to boiling and pour over quail. This makes a thin sauce
  10. If you prefer more of a gravy, thicken sauce with 1 tablespoon of cornstarch dissolved in 1/2 cup cold water
  11. Pour in a thin stream into hot cream
  12. Cook and stir until sauce becomes thick and translucent
  13. Serve with wild rice on the side
  14. Serves 6.


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