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Canned Quail In Sherry Recipe
|Quail||6 , dressed|
|Salt pork||1⁄2 Cup (8 tbs), chopped|
|Carrot||1 Small, finely chopped|
|Onion||1 , chopped|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Sherry||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 3619 Calories from Fat 2309
% Daily Value*
Total Fat 256 g393.9%
Saturated Fat 80 g399.8%
Trans Fat 0 g
Cholesterol 1106.2 mg
Sodium 4196.4 mg174.9%
Total Carbohydrates 36 g11.9%
Dietary Fiber 4.2 g16.8%
Sugars 8.7 g
Protein 267 g534.8%
Vitamin A 234% Vitamin C 157.6%
Calcium 23.9% Iron 296.9%
*Based on a 2000 Calorie diet
Place the salt pork, carrot, onion and celery in a heavy kettle or Dutch oven.
Arrange the quail over the vegetable mixture and add just enough sherry to cover.
Add the peppercorns and salt and bring to a boil.
Bake at 375 degrees for 35 minutes.
Pack 2 quail in each of 3 quart jars.
Strain the cooking liquid and pour over the quail to cover, leaving 1 inch head space.
Fit the jars with lids and process at 10 pounds pressure for 1 hour and 15 minutes.