Sauteed Quail with Shiitake Port Sauce Recipe

Name: Sauteed Quail with Shiitake Port Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 semi-boneless quail*; 4 teaspoons Worcestershire sauce; 2 tablespoons plus 1 teaspoon olive oil; 1/4 teaspoon dried thyme, crumbled; 1 cup all-purpose flour; 2 tablespoons paprika; 1 tablespoon unsalted butter; 4 fresh large shiitake mushrooms, stems discarded and caps sliced thin; 1 small garlic clove, minced; 1 cup chicken broth; 1/4 cup Tawny Port; 1/4 teaspoon balsamic vinegar; *available at butcher shops and some supermarkets

Servings: persons

4 semi-boneless quail*
4 teaspoons Worcestershire sauce
2 tablespoons plus 1 teaspoon olive oil
1/4 teaspoon dried thyme, crumbled
1 cup all-purpose flour
2 tablespoons paprika
1 tablespoon unsalted butter
4 fresh large shiitake mushrooms, stems discarded and caps sliced thin
1 small garlic clove, minced
1 cup chicken broth
1/4 cup Tawny Port
1/4 teaspoon balsamic vinegar
*available at butcher shops and some supermarkets

1
Sprinkle each quail with 1/2 teaspoon Worcestershire sauce, 1 teaspoon oil, thyme, and salt and pepper to taste and rub gently into cavity and skin.
2
In a resealable plastic bag set in a shallow pan marinate quail, chilled, at least 4 hours or overnight.
3
Preheat oven to 300F.
4
Line a plate with wax paper.
5
Pat quail dry inside and out and in a shallow dish combine flour, paprika, and salt and pepper to taste.
6
Dredge quail in mixture, 1 at a time, shaking off excess, and transfer to prepared plate.
7
Heat a large heavy skillet (preferably cast iron) over moderately high heat until hot and add remaining 1 tablespoon oil and butter.
8
Heat fat until foam begins to subside and saute quail until golden brown and cooked through, about 3 to 5 minutes on each side.
9
Transfer quail to a shallow baking pan and keep warm in oven.
10
In fat remaining in skillet saute mushrooms with garlic, stirring, until liquid mushrooms give off is evaporated and add broth, Port, and remaining 2 teaspoons Worcestershire sauce.
11
Simmer sauce until thickened and reduced to about 3/4 cup, about 15 minutes, and stir in vinegar and salt and pepper to taste.
12
On a cutting board halve quail and stir any quail juices from pan and board into sauce.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 4 semi-boneless quail*, 4 teaspoons Worcestershire sauce, 2 tablespoons plus 1 teaspoon olive oil, 1/4 teaspoon dried thyme, crumbled, and more.

Yes, Sauteed Quail with Shiitake Port Sauce 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.

That's it — enjoy your meal!

Sauteed Quail with Shiitake Port Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions