Seasoned Orange Quail Recipe

Name: Seasoned Orange Quail
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 quail; 4 tablespoons butter; 1/2 cup dry white wine; 2 teaspoons fresh marjoram, chopped (or 1/2 tsp dried marjoram leaves); 1/2 teaspoon orange rind, grated; 1/3 cup orange juice; 1 tablespoon flour; 1 cup water; 1 chicken stock cube; 1/2 teaspoon sugar; 2 tablespoons Grand Marnier; SEASONING; 1 cup veal, minced; 1/2 cup ham, finely chopped; 1/2 cup walnuts, chopped; 1 teaspoon fresh rosemary, chopped (or ½ tsp dried rosemary leaves); 1 egg, lightly beaten; 2 tablespoons fresh chives, chopped; 1 cup dried breadcrumbs; 6 pitted prunes

Servings: persons

6 quail
4 tablespoons butter
1/2 cup dry white wine
2 teaspoons fresh marjoram, chopped (or 1/2 tsp dried marjoram leaves)
1/2 teaspoon orange rind, grated
1/3 cup orange juice
1 tablespoon flour
1 cup water
1 chicken stock cube
1/2 teaspoon sugar
2 tablespoons Grand Marnier
SEASONING
1 cup veal, minced
1/2 cup ham, finely chopped
1/2 cup walnuts, chopped
1 teaspoon fresh rosemary, chopped (or ½ tsp dried rosemary leaves)
1 egg, lightly beaten
2 tablespoons fresh chives, chopped
1 cup dried breadcrumbs
6 pitted prunes

1
Remove rib cage from quail by carefully cutting bone from flesh; leave wings and legs intact.
2
Combine seasoning. Divide and stuff quail with seasoning; placing prunes in the center.
3
Sew quail together using needle and thread.
4
Combine butter, wine, marjoram, orange rind and juice in a small saucepan; bring to a boil then remove from heat.
5
Place quail in a single layer in a baking dish and pour wine mixture over top.
6
Bake at 350 for about 45 min or until quail are tender. Brush occasionally with pan juices during baking.
7
Remove quail from baking dish, cover, keep warm.
8
Pour juices back into saucepan over heat, stir in flour. Cook 1 minute stirring constantly.
9
Stir in water, crumbled stock cube, and sugar. Bring to a boil then reduce heat.
10
Simmer uncovered until slightly thickened; remove from heat, stir in Grand Marnier.
11
Pour sauce over Quail. Serve warm.

398

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 6 quail, 4 tablespoons butter, 1/2 cup dry white wine, 2 teaspoons fresh marjoram, chopped (or 1/2 tsp dried marjoram leaves), and more.

Yes, Seasoned Orange 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.

That's it — enjoy your meal!

Seasoned Orange Quail

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions