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Tip: To saute` apples: Melt 3 tablespoons butter in a skillet, add 2 cooking apples (cored and cut into wedges), and sprinkle with 2 tablespoons sugar (more or less) depending on how sweet the apples are). Cook, turning often, until apples are lightly browned. Garnish apples with a light sprinkling of cinnamon sugar.


  • 1/4 c flour
  • 1/2 tsp salt, or to taste
  • 1/8 tsp paprika
  • 6 quail, breasts and legs
  • 2 Tbsp butter
  • 1/4 c chopped sweet onion
  • 1 Tbsp chopped fresh parsley
  • 1/4 tsp dried thyme (or 1/2 teaspoon fresh thyme)
  • 1 c apple juice


  • 1 Mix flour salt and paprika; lightly flour quail pieces.
  • 2 Melt butter in heavy frying pan and brown quail.
  • 3 Push quail to one side of pan.
  • 4 Add onion and saute until tender (add 1 tablespoon more butter if needed to saute onion).
  • 5 Add parsley, thyme and apple juice.
  • 6 Stir to mix well and spoon juice over quail while bringing all to a boil.
  • 7 Reduce heat, cover and simmer until quail are tender (about one hour).
  • 8 Serve quail on a bed of rice with sauteed apples on the side.

Categories: Wild Game 
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