Butter-Braised Quail With Carrots and Soy

1. 1

   Put butter in a large casserole over medium heat; when foam subsides, add quail and raise heat to medium high.

2. 2

   Brown quickly on each side, for a total of about 5 minutes.

3. 3

   Stir in carrots, then turn heat to medium-low and cover.

4. 4

   Cook until both birds and carrots are tender, 15 to 20 minutes, turning birds once or twice during that time.

5. 5

   Remove cover and put birds and carrots on a platter; keep warm.

6. 6

   Turn heat to low for a minute, add wine to pan juices and turn heat to high; cook, stirring, until wine is reduced by about half, just a minute or 2.

7. 7

   Turn off heat; stir in soy sauce.

8. 8

   Spoon sauce over birds and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.