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Ingredients
2 cups dry white wine
3 tablespoons honey
3 tablespoons chopped fresh mint leaves
8 crushed dry sage leaves
Salt and freshly ground black pepper to taste
2 large pomegranates
8 quails
16 thin slices pancetta
5 tablespoons lard or olive oil
Nutritional analysis per serving (4 servings)
52 grams carbs; 204 milligrams cholesterol; 1113 calories; 32 grams monosaturated fat; 12 grams polyunsaturated fat; 18 grams saturated fat; 69 grams fat; 9 grams fiber; 1420 milligrams sodium; 54 grams protein; 39 grams sugar
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
Combine the wine, honey, mint and sage in a large bowl and season with salt and pepper to taste. Peel the pomegranates and carefully remove the seeds by breaking the pomegranates into sections.
- Step 2
Place the pomegranate seeds and the quails in the wine mixture. Let marinate in the refrigerator, 2 to 4 hours.
- Step 3
Remove the quails from the marinade and pat dry. Drain the seeds out of the marinade. Reserve ⅓ cup of the seeds and stuff the quails with the rest. Reserve the marinade.
- Step 4
Truss the quails and wrap each in two slices of pancetta.
- Step 5
Preheat the oven to 375 degrees.
- Step 6
In a large ovenproof skillet, heat the lard or oil and quickly brown the quails. Place them in the oven and bake 6 to 8 minutes.
- Step 7
Remove the quails from the oven and transfer them to a serving platter. Deglaze the pan with the reserved marinade over high heat, stir in the reserved pomegranate seeds, pour over the quails and serve.
Private Notes