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Quail Braised in Creamy Garlic Sauce

A great way to cook fall-off-the-bone game birds. Slow-braised quail turn so tender they practically melt in your mouth — you'll want to nibble them right down to the bone. Small birds, but full of flavor. Delicious and a little out of the ordinary.

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Quails stewed in mayonnaise sauce
Quails stewed in mayonnaise sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 15 g
Fats 56 % 22 g
Carbohydrates 5 % 2 g
262 kcal
GI: 0 / 0 / 100

Cooking method

  1. Step 1:

    Step 1

    Step 1:

  2. Step 2:

    Step 2

    Lightly brown the quail

  3. Step 3:

    Step 3

    Add water and braise

  4. Step 4:

    Step 4

    Make the mayonnaise

  5. Step 5:

    Step 5

    Marinate the birds in the mayonnaise

  6. Step 6:

    Step 6

    Turn the braising liquid into a sauce

  7. Step 7:

    Step 7

    Combine everything and simmer

  8. Step 8:

    Step 8

    Step 8:

  9. Step 9:

    Step 9

    Step 9:

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Prepared mustard - 417  kcal/100g
  • Mustard - 417  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Quail - 239  kcal/100g
  • Brine - 1  kcal/100g

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