|2 servings||calories per servings 1000||protein serving 40 g||carbs per serving 84 g||total fat per serving 56 g|
Quail is a game bird, similar to chicken except that it is much smaller and more flavorful. Our quail is supplied by Manchester Farms of Columbia, South Carolina. They arrive in your kit semi-boneless, ensuring that they cook evenly and quickly after being lightly breaded and pan-fried. They’re served alongside fluffy white rice and and a crisp green salad; leftover oil and fond in the frying pan is quickly turned into a creamy white gravy to serve as an extra layer of rich, savory flavor.
|Nutrition Facts||/ Per Serving|
|Total Fat||56 g|
|Saturated Fat||13 g|
|Trans Fat||0 g|
|Total Carbohydrates||84 g|
|Dietary Fiber||4 g|
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt.
• When water boils, reduce heat to medium-low. Cover, and cook until liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE
• Finely chop green onion.
• Pick and finely chop parsley leaves.
• In a large bowl, whisk together 1 tablespoon cooking oil, honey, vinegar and 1/4 teaspoon kosher salt.
• Fold in cranberries and pecans.
• Reserve 1 tablespoon flour.
• Spread remaining flour on a plate.
• Dredge each quail in flour.
Place a skillet over medium-high heat. Add butter and 3 tablespoons cooking oil. Cook, stirring, as butter melts and foams.
• When butter stops foaming, carefully place each quail in skillet, breast-side down. Cook without disturbing until browned on bottom, 2-3 minutes.
• Flip, and cook until other side is browned, 2-3 minutes.
• Transfer quail to a plate.
• Whisk in reserved 1 tablespoon flour. Cook, stirring, until flour begins to brown, about 1 minute.
• Whisk in 3/4 cup milk (save remaining milk for another use). Cook at a gentle boil, whisking, until mixture thickens, 1-2 minutes. Remove from heat.
• Uncover rice, and fluff with a fork.
• Fold in green onion and parsley.
• Add salad greens to cranberry mixture. Toss to combine.
• Divide rice between 2 plates.
• Top with quail and gravy.
• Serve with salad, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...