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
Fried Quail in White Wine
Fried Quail in White Wine

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. We serve the quail in the pan with a splash of lemon juice and add baguette to the brew.

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