Fried Quail in White Wine
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 5 quail (s)
- 2 sprigs rosemary
- 1 chilli pepper (s)
- 5 clove (s) garlic
- 0.75 liter ¾ white wine, drier
- 1 bay leaf
- 2 onions)
- 1 lemon (s)
- olive oil
- Oregano, dried
- salt and pepper
Print Recipe
Pin Recipe Instructions
- If necessary, clean the quail of any remaining feathers, cut in half, remove the innards, wash the quail and then pat dry. Marinate for about 3 hours in ½ liter white wine with diced onions, halved chilli pepper, chopped rosemary, bay leaf, chopped garlic cloves and a dash of olive oil. Then remove the quail from the marinade and pat dry.
- Heat olive oil in a large pan and fry the quail halves on the skin side for about 5 minutes, season with salt and pepper, then turn, fry for another 5 minutes and deglaze with ¼ liter of white wine. Reduce the heat and simmer for another 10 minutes.
- In the meantime, strain the marinade through a sieve, add the stock to the pan and reduce a little. Add oregano and season with salt and pepper.
- We serve the quail in the pan with a splash of lemon juice and add baguette to the brew.
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