Quail Escabeche

Name: Quail Escabeche
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters dry sherry; 2 Tbsps extra virgin olive oil; 1 Tbsp flat leafed parsley, minced; 4 servings additional olive oil to taste for drizzling; 4 whole quail; 118 milliliters raisins; 4 servings salt and pepper to taste; 3 mediums shallots, minced; 59 milliliters sherry vinegar

You can never have too many main course recipes, so give Quail Escabeche a try. This recipe serves 4. Watching your figure? This gluten free, dairy free, and primal recipe has 539 calories, 22g of protein, and 34g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up sherry, salt and pepper, quail, and a few other things to make it today. To use up the dry sherry you could follow this main course with the Bread and Butter Pudding as a dessert. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Place the rack in the middle of the oven. Preheat to 350 degrees F.Wash and thoroughly dry the quail. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Quail

Equipment you will use

Oven

Heat oil in an ovenproof 12-inch skillet with a lid, until it shimmers. Sear quail on all sides until golden brown, abou 5 minutes total.

Ingredients you will need

Quail

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a plate.

Add fennel, shallots, garlic, 1 teaspoon salt, and ½ teaspoon black pepper to skillet and saute until fennel is well softened, 5 to 7 minutes. Stir in lemongrass, raisins, cinnamon stick, sherry and sherry vinegar. Bring to a boil, then cover the skillet and move it to the oven to braise the vegetables about 20 minutes. Pull the skillet from the oven, remove the lid and add a bit of water if necessary. Not too much, just enough to keep the vegetables fluid and easy to move around the skillet. Nestle the quail on top. Cover and return to the oven to continue braising another 30 minutes until the thigh pulls easily from the joints. Cool completely, uncovered.

Ingredients you will need

Cinnamon Stick