Cognac-Braised Quail Recipe

Name: Cognac-Braised Quail
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. butter; 8 quail, cleaned and trussed; 2 onions, cut in wedges; 1 clove garlic, smashed; 3 Tbsp. Courvoisier cognac; 1 c. dry red wine; 1/2 tsp. basil; 1/4 tsp. thyme; 1 bay leaf; 1 1/2 c. light beef gravy; salt and pepper

Servings: persons

2 Tbsp. butter
8 quail, cleaned and trussed
2 onions, cut in wedges
1 clove garlic, smashed
3 Tbsp. Courvoisier cognac
1 c. dry red wine
1/2 tsp. basil
1/4 tsp. thyme
1 bay leaf
1 1/2 c. light beef gravy
salt and pepper

1
Preheat oven to 350u00b0 (180u00b0 C).
2
Heat butter in large ovenproof casserole or skillet over medium heat.
3
Add quail and sear birds about 6 to 8 minutes, browning on all sides.
4
Add onions and garlic.
5
Cook another 2 minutes.
6
Pour in cognac and flambe or cook 2 minutes over high heat to evaporate alcohol.
7
Add wine and bring to boil.
8
Add all seasonings.
9
Stir in gravy.
10
Cover and cook 30 minutes in oven.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. butter, 8 quail, cleaned and trussed, 2 onions, cut in wedges, 1 clove garlic, smashed, and more.

Yes, Cognac-Braised Quail falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cognac-Braised Quail

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