Stuffed Quail With White Wine Sauce (((Very Easy)))

Name: Stuffed Quail With White Wine Sauce (((Very Easy)))
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quail; salt & freshly ground black pepper; 4 tablespoons cooked rice; 4 dried apricots (chopped); 1/8 teaspoon ground ginger; 1/2 teaspoon grated orange rind; 1 tablespoon pine nuts (crushed); melted unsalted butter; 6 tablespoons white wine; 1/2 orange, juice of; cognac

Servings: persons

1
Wipe the quails with paper towel& season inside& out with salt& pepper.
2
Combine the cooked rice, chopped apricots, ginger, grated orange rind& pine nuts& moisten with a little melted butter.
3
Stuff the quails with the mixture& place them into a roasting pan.
4
Brush the quails with melted butter.
5
Roast in a preheated oven at 450 degrees for 8 to 10 minutes.
6
Reduce the heat to 300 degrees& roast for an additional 15 minutes, basting frequently with a mixture of wine (which should be reduced by 1/3), the orange juice& 4 tablespoons of melted butter.
7
Remove the quails to a serving dish& keep warm.
8
Taste the liquid in the roasting pan& adjust the seasonings, then pour the liquid over the quails.
9
Pour warmed cognac over the quails& carefully ignite.
10
Serve at once.

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 11 ingredients. The key ingredients include: 4 quail, salt & freshly ground black pepper, 4 tablespoons cooked rice, 4 dried apricots (chopped), and more.

Yes, Stuffed Quail With White Wine Sauce (((Very Easy))) falls under the General 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!