INGREDIENTS

INSTRUCTIONS

available at butcher shops and some supermarkets  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. In a
resealable plastic bag set in a shallow pan  marinate quail, chilled,
at least 4 hours or overnight.  Preheat oven to 300F. Line a plate with
wax paper.  Pat quail dry inside and out and in a shallow dish combine
flour,  paprika, and salt and pepper to taste. Dredge quail in mixture,
1 at  a time, shaking off excess, and transfer to prepared plate.  Heat
a large heavy skillet (preferably cast iron) over moderately  high heat
until hot and add remaining 1 tablespoon oil and butter.  Heat fat
until foam begins to subside and saute quail until golden  brown and
cooked through, about 3 to 5 minutes on each side. Transfer  quail to a
shallow baking pan and keep warm in oven.  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. Simmer sauce until  thickened and reduced to
about 3/4 cup, about 15 minutes, and stir in  vinegar and salt and
pepper to taste.  On a cutting board halve quail and stir any quail
juices from pan and  board into sauce.  Serves 2.  Gourmet October 1994
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Forbidden fruits create many jams”

Nutrition (calculated from recipe ingredients)
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Calories: 1010
Calories From Fat: 384
Total Fat: 43.6g
Cholesterol: 30.5mg
Sodium: 959mg
Potassium: 1699.3mg
Carbohydrates: 135.6g
Fiber: 13.5g
Sugar: 8.2g
Protein: 26.6g