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20 minute dinner recipes

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Roasted Quail with Muscadines


From EatingWell:  November/December 2011

Muscadines are wild grapes indigenous to the Southeast. If you can find them, by all means use them; otherwise use regular grapes. Either makes a lovely sweet-tart accompaniment for rich quail. The traditional French pairing for quail is chestnuts. Try this quail dish with a simple, savory chestnut puree.

4 servings | Active Time: 45 minutes | Total Time: 45 minutes



  1. Preheat oven to 400°F.
  2. Pat quail dry and season with salt and pepper. Place a large roasting pan over two burners on medium-high heat, add butter and oil and heat until shimmering. Add the quail skin-side down and sear until deep brown, 2 to 3 minutes, moving them to different spots in the pan to brown evenly.
  3. Turn the quail over and place a thyme sprig on each; transfer the pan to the oven. Roast until cooked through but still a little pink in the leg, 8 to 10 minutes. Transfer the quail to a warmed large platter and tent with foil.
  4. Add bourbon (or brandy or Cognac) to the roasting pan and return it to the stovetop. Turn the two burners under the pan to medium-high heat, add wine and bring to a boil, stirring with a wooden spoon to loosen any browned bits. Simmer, stirring often, until the liquid is reduced to about 1/4 cup, 3 to 5 minutes. Add broth and continue to simmer until reduced by half (about 1/2 cup), 5 to 7 minutes. Reduce the heat to low, add grapes and stir to warm them, 1 to 2 minutes. Serve the quail with the grape sauce.


Per serving : 353 Calories; 15 g Fat; 6 g Sat; 5 g Mono; 110 mg Cholesterol; 7 g Carbohydrates; 31 g Protein; 0 g Fiber; 491 mg Sodium; 497 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 4 lean meat, 2 fat

Tips & Notes