Quail In Peach Brandy Sauce Recipe

Summary

Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings5
CourseMethod
Main IngredientInterest Group

Ingredients

 Quail1⁄2 Pound
 Peach brandy1 1⁄2 Cup (24 tbs)
 Claret wine1 1⁄2 Cup (24 tbs)
 Olive oil2 Tablespoon
 Pepper red To Taste
 Salt To Taste
 Canned peach halves1
 Parsley1 Cup (16 tbs), chopped

Nutrition Facts

Serving size

Calories 366 Calories from Fat 103

% Daily Value*

Total Fat 12 g17.8%

Saturated Fat 2.4 g11.9%

Trans Fat 0 g

Cholesterol 34.5 mg

Sodium 114.6 mg4.8%

Total Carbohydrates 6 g1.9%

Dietary Fiber 0.83 g3.3%

Sugars 4.6 g

Protein 9 g18.8%

Vitamin A 25.5% Vitamin C 32.6%

Calcium 3% Iron 16.2%

*Based on a 2000 Calorie diet

Directions

Cut quail down back.
Brown in oil, add parsley with salt and pepper and Seasonall.
Turn quail, combine brandy, wine, and juice and pour over birds.
Cover and simmer 30 minutes.
Serve with peach halves over rice.
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