Apples and Quail

Apples and Quail

By Sportman's Table Chef Published: July 26, 2013

• Yield: 6 Servings
• Prep: 25 mins
• Cook: 45 mins
• Ready In: 2 hrs 20 mins

Apples with sage and other herbs flavor quail and other game birds well.

Ingredients

• 1/4 cup flour
• 1 pinch salt
• 1 pinch ground black pepper
• 1/4 tsp. paprika
• 1/8 tsp. sage
• 6 quail cleaned, breasts and legs
• 2 tbs. butter
• 1/4 cup chopped sweet onion
• 1 tbs. fresh parsley chopped
• 1/2 tsp. fresh thyme
• 1 cup apple juice
• 3 medium cooking apples wedged

Instructions

1. Mix flour, paprika, sage and salt, flour quail. Melt butter in heavy pan and brown quail. Move quail to the side of pan. Add onion and saute until translucent and tender. Add parsley, thyme, and apple juice. Stir to mix well then spoon juice over quail continually while bringing to a boil. Reduce heat, cover and simmer until quail are tender (about 45 min) Serve quail on a bed of wild rice with sauteed apples. (To sautee apples: melt 2 tbs. butter, add 3 cooking apples, cored and cut into wedges, (add some sugar if needed), cook turning often until apples are browned. Garnish apples with very light spinkling of cinnamon sugar.
   

• Course: Entrée
• Skill Level: Easy