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Ingredientes
- 8 x Quail boned
- 4 Tbsp. Unsalted butter melted
- 2 Tbsp. Dijon mustard
- 2 tsp Wild honey
- 1 Tbsp. Roasted garlic
- 1 tsp Chopped fresh savory or possibly oregano
- 2 tsp Fresh lemon juice
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/3 c. Dry white wine
- 2/3 c. Rich quail or possibly chicken stock
- Â Â Wild Rice Pancakes see * Note
- Â Â Roasted wild mushrooms
- Â Â Watercress sprigs
Direcciones
- Combine the butter, mustard, honey, garlic, savory and lemon juice and coat quail. Season lightly with salt and pepper. Marinate for 4 hrs refrigerated.
- Remove quail from the marinade and place breast side down in a broiler pan. Preheat the broiler to high heat. Broil the birds for 3 to 4 min. Turn over, paint with marinade mix and broil 3 min more or possibly till the quail are golden but still juicy. Remove and keep hot.
- Add in wine, stock and remaining marinade to the broiler pan juices and reduce quickly to a light sauce consistency over high heat. Whisk constantly.
- Arrange birds on top of Wild Rice Pancakes on hot plates and surround with mushrooms and watercress sprigs. Drizzle reduced pan juices over and serve immediately.
- This recipe yields 4 servings.
- Comments: To roast garlic, cut off top quarter of garlic head and drizzle with the extra virgin olive oil, salt and pepper. Wrap securely in foil and bake in a 325 degree oven for 30 to 40 min or possibly till the garlic is very soft and creamy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 815g | |
| Recipe makes 4 servings | |
| Calories 1598 | |
| Calories from Fat 935 | 59% |
| Total Fat 103.99g | 130% |
| Saturated Fat 33.17g | 133% |
| Trans Fat 0.0g | |
| Cholesterol 612mg | 204% |
| Sodium 494mg | 21% |
| Potassium 1716mg | 49% |
| Total Carbs 2.39g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.32g | 0% |
| Protein 150.86g | 241% |
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