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Sunday Dinner: Quail with Grapes and Grappa

Lately I've been experimenting with quail. I love to order it at restaurants, but have little experience making it in my home kitchen. Sundays are a wonderful day for kitchen experiments, so I am going to give this recipe a whirl. The quail is seared, roasted, and covered in a tasty sauce. Proscuitto, grapes, shallots, and grappa — an Italian brandy — make the sauce incredibly flavorful. For the recipe,


Quail with Grapes and Grappa
From Cooking Light magazine

1 1/2 cups seedless green grapes
8 (4-ounce) quail, skinned
1/2 teaspoon salt
1/2 teaspoon black pepper
8 (1-inch) rosemary sprigs
8 (1-inch) thyme sprigs
2 teaspoons olive oil
1 1/4 cups fat-free, less-sodium chicken broth, divided
1/4 cup finely chopped prosciutto (about 1 ounce)
3 tablespoons grappa (Italian brandy) or cognac
1 1/2 tablespoons minced shallots
Whole rosemary sprigs (optional)
Whole thyme sprigs (optional)

  1. Cut 1/2 cup grapes in half lengthwise.
  2. Sprinkle quail with salt and pepper. Place 1 (1-inch) rosemary sprig and 1 (1-inch) thyme sprig into cavity of each quail.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add quail; cook 3 minutes on each side or until browned.
  4. Arrange quail, breast sides up, in pan; add 1/2 cup broth. Partially cover, reduce heat to medium-low, and cook 25 minutes or until done. Place quail on a platter; cover loosely with foil.
  5. Add 1/4 cup broth, prosciutto, grappa, and shallots to pan; cook over medium-high heat 1 1/2 minutes or until shallots are tender, scraping pan to loosen browned bits.
  6. Stir in 1/2 cup broth and whole and halved grapes; cook 2 minutes or until grapes are thoroughly heated.
  7. Pour grape mixture over quail; garnish with whole rosemary and thyme sprigs, if desired.

Serves 4.

Nutritional Information: CALORIES 355(29% from fat); FAT 11.6g (sat 3.1g,mono 4.4g,poly 2.6g); PROTEIN 43.1g; CHOLESTEROL 133mg; CALCIUM 34mg; SODIUM 636mg; FIBER 0.7g; IRON 8.7mg; CARBOHYDRATE 11.8g

Join The Conversation
celebrity_soup celebrity_soup 9 years
how different, how yummy it must be!
PirateKitty PirateKitty 9 years
Am i the only one who feels guilty eating a quail? The way they run across the roads with their little families :(
CaterpillarGirl CaterpillarGirl 9 years
I am fortunate enough to be able to get quail, and i always marinate mine in an asian marinade than grill them. We also get the quail eggs and hard boil them and serve them in a bowl, very cute and yummy
chiefdishwasher chiefdishwasher 9 years
Spectra, you can probably find quail in the frozen food section of the meat department at your local store. Several stores in my area stock them (Safeway, Albertson, even local independent). They come 6 to a package. I recently threw some on my grill and they cooked up in 10 minutes.
CiaoBella2 CiaoBella2 9 years
I would substitute the quail with cornish game hens.
SaraSmile SaraSmile 9 years
Grappa is brandy? I never knew. I mean, I know it is the remains of the grapes, but I didn't know it was technically a brandy. I hope it is better in a recipe than accompanying it. Blech.
Spectra Spectra 9 years
If only I had some quail... This does sound like a yummy dish, but I would be hard-pressed for quail in my hometown. Maybe if I knew someone who hunted them, I could make this.
aimeeb aimeeb 9 years
Not for this girl...
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