Ingredients
- 8 quail
- Coarse salt and freshly ground pepper to taste
- ½ cup extra virgin olive oil
- 1 carrot, chopped
- ½ pound fresh peas
- 1 zucchini, chopped
- 6 mushrooms, chopped
- 2 shallots, minced
- 4 tablespoons butter
- ½ cup dry red wine
- 1 cup beef broth
- 2 slices foie gras
- Nutritional Information
Nutritional analysis per serving (4 servings)
1001 calories; 77 grams fat; 22 grams saturated fat; 0 grams trans fat; 39 grams monounsaturated fat; 10 grams polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 52 grams protein; 238 milligrams cholesterol; 456 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Season the quail inside and out with salt and pepper and truss them.
- In a large frying pan, lightly saute the birds in the oil until they are golden brown, turning them to be sure they are done on all sides. Remove and keep warm.
- Add the carrots and peas and cook for 5 to 10 minutes. Add the zucchini and mushrooms and cook an additional five minutes.
- In a separate pan saute the shallots in the butter. Add the wine and the beef broth and reduce to a cup. Add the vegetables and quail. Simmer 10 minutes, uncovered. Stir in the foie gras and mix well.
45 minutes
Dining and Cooking