Quail Roasted In Vine Leaves
Published November 9, 1982
- Total Time
- 45 minutes
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Ingredients
12 large vine leaves
12 quail, about ¼ pound each
Salt to taste if desired
Freshly ground pepper to taste
12 thin slices salt fatback, each measuring 2 ½ by 4 inches
6 tablespoons butter
2 tablespoons Cognac
Nutritional analysis per serving (6 servings)
1 gram carbs; 223 milligrams cholesterol; 729 calories; 21 grams monosaturated fat; 11 grams polyunsaturated fat; 21 grams saturated fat; 57 grams fat; 651 milligrams sodium; 47 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees.
- Step 2
If vine leaves have been packed in brine, drain. Add to basin of salt water, rinse, pat dry.
- Step 3
Sprinkle quail inside and out with salt and pepper. Truss and cover each with vine leaf. Cover with rectangle of fatback. Tie with string.
- Step 4
Using 4 tablespoons of butter, grease 2 skillets and arrange half of quail, breast side up, in each. Quail should not be too close. Bake in oven 10 minutes. Turn on sides and bake about 3 minutes. Turn to other side and bake 3 to 5 minutes.
- Step 5
Transfer quail to other skillet and pour fat from empty one. Add ½ of Cognac and stir to dissolve particles. Add ½ of broth and cook 5 minutes.
- Step 6
Transfer quail to skillet containing broth. Pour fat from second skillet. Repeat with remaining Cognac and broth. Pour sauce on quail.
- Step 7
Remove string and fatback, or broil until fatback is crisp.
- Step 8
Heat remaining 2 tablespoons of butter in skillet and when it is hazelnut brown pour it over quail. Serve hot with wild rice or on toast.
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