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sauteeing American
Pan-Fried Quail with Fried Crumbs Recipe-421

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Fried Crumbs

  • 1 tablespoon butter
  • 1 cup dried bread crumbs, made from stale bread
  • Salt and freshly milled pepper
  • Pinch of dried thyme

For the Quail

  • 8 quail, split and cleaned
  • Salt and freshly milled black pepper
  • 1 tablespoon juniper berries, bruised
  • ¼ pound butter, clarified
  • 2 tablespoons gin


In a medium skillet, melt the butter over moderate heat. Add the bread crumbs and the seasonings and sauté, tossing until golden brown. Serve with the Quail.

Lightly rub the quail with salt and pepper and the bruised juniper berries. In a large heavy skillet, warm the butter over moderately high heat. Add the birds, skin side down, and sauté for 4 to 5 minutes, until browned. Turn the birds and cook another 5 minutes, or longer, until pink and juicy.

Sprinkle with the gin and ignite, shaking the pan until the flames subside. Serve at once.

© Christopher Idone

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

772kcal (39%)
87mg (9%)
13mg (22%)
377mcg RAE (13%)
234mg (78%)
898mg (37%)
24g (120%)
53g (82%)
10mg (56%)

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