Cognac- Braised Quail

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 into wedges; 3 tbsp cognac; 1 clove garlic; 1 cup dry red wine; 1/2 tsp basil; 1/4 tsp thyme; 1 bay leaf; 1 1/2 cup beef boullion or beef gravy; 1 salt and pepper

Eats Now Editorial Team · 305 kcal · Meat & Poultry

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Cognac- Braised Quail – a delicious recipe with butter, quail, onions, cognac, clove garlic, red wine. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 tbsp butter
8 quail, cleaned and trussed
2 onions, cut into wedges
3 tbsp cognac
1 clove garlic
1 cup dry red wine
1/2 tsp basil
1/4 tsp thyme
1 bay leaf
1 1/2 cup beef boullion or beef gravy
1 salt and pepper

1
preheat oven to 350F
2
dredge quails in flour
3
heat butter in large oven proof casserole dish or skillet over medium heat
4
Add quails and brown for about 6-8 min.
5
add onion and garlic; cook another 2 min.
6
pour in Cognac & cook 2 min.
7
over high heat to evaporate alcohol.
8
Add wine, bring to a boil & add all seasonings.
9
stir in boullion or gravy, cover and cook for 30 min.
10
in oven

305

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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Frequently Asked Questions

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 into wedges, 3 tbsp cognac, 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.

Quick Info

Servings
4 servings
Calories
305 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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