Quail in Escabeche (From Pedro Larumbe's recipe) Recipe

Name: Quail in Escabeche (From Pedro Larumbe's recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1 medium-size onion, coarsely chopped; 2 cloves garlic, crushed; Some sprigs of fresh thyme or 1/2 teaspoon dried; 1 small stalk of fresh celery; 6 black peppercorns, crushed; 8 quails; 1/2 cup red wine vinegar; 2 cups meat broth (any meat, dark or white); 3 or 4 bay leaves; Salt to taste

Servings: persons

1/2 cup olive oil
1 medium-size onion, coarsely chopped
2 cloves garlic, crushed
Some sprigs of fresh thyme or 1/2 teaspoon dried
1 small stalk of fresh celery
6 black peppercorns, crushed
8 quails
1/2 cup red wine vinegar
2 cups meat broth (any meat, dark or white)
3 or 4 bay leaves
Salt to taste

1
Heat oil in deep saucepan and saute onion, garlic cloves, thyme, celery stalk and peppercorns over low heat, approximately 5 minutes.
2
When onion is soft and transparent but not golden, add whole quails and saute until lightly browned on one side, about 5 minutes.
3
Turn and brown about another 5 minutes on the other side.
4
Add vinegar, broth and bay leaves.
5
Cover pan and simmer about 45 minutes or until quails are soft.
6
Let cool.
7
Dish can be eaten lukewarm or cold.
8
It can be stored in the refrigerator for 2 weeks.

339

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/2 cup olive oil, 1 medium-size onion, coarsely chopped, 2 cloves garlic, crushed, Some sprigs of fresh thyme or 1/2 teaspoon dried, and more.

Yes, Quail in Escabeche (From Pedro Larumbe's recipe) falls under the Soups & Stews 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.

Quail in Escabeche (From Pedro Larumbe's recipe)

How did you like this recipe?

Frequently Asked Questions