Pan-roasted Quail

Pan-roasted Quail

Bacon-wrapped quail, stuffed with dried tomatoes.

These tiny birds make an elegant, yet easy dinner. Depending on the size of the quail, calculate 1 to 2 birds per serving. Since quails are small and don't have much meat, encourage your guests to chew the meat off the bones rather than trying to cut it off with a knife and fork.

4 servings
Preparation 20 min
Cooking 1 h

370 calories per serving 


This recipe is reserved to subscribers to Premium and VIP

This recipe is reserved to subscribers to Premium and VIP


This recipe is in the following categories: Poultry | Main courses/Entrées | Diabetes-friendly | High Iron | Source of Omega-3 | Braise/Stew | Christmas | Thanksgiving | Valentine's Day | Italian

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