Quail in Rose Petal Sauce

Elevate your culinary repertoire with this luxurious Quail in Rose Petal Sauce, a dish that expertly blends delicate floral notes with rich, savory flavors. Whole quail are seasoned with warm spices like cinnamon and cloves, then seared to golden perfection before simmering in a velvety sauce made from organic rose petals, dry red wine, chicken stock, honey, and heavy cream. The result is a stunningly aromatic entrée that’s as visually captivating as it is delicious. Perfect for romantic dinners or special occasions, this recipe pairs beautifully with steamed rice or roasted vegetables for an unforgettable gourmet experience. Indulge in the elegance of subtly floral cuisine with this enchanting centerpiece dish.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 whole quail
• 1 cup fresh rose petals (organic, unsprayed)
• 1 cup dry red wine
• 0.5 cup heavy cream
• 3 tablespoons unsalted butter
• 1 cup chicken stock
• 1 medium onion, finely chopped
• 2 cloves garlic cloves, minced
• 1 tablespoon honey
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon ground cinnamon
• 1 pinch ground cloves

Directions

Step 1

Rinse the quail under cold water and pat dry with paper towels. Season each bird with salt, black pepper, and ground cinnamon, both inside and out. Set aside.

Step 2

In a large skillet, heat the olive oil over medium-high heat. Sear the quail on all sides until golden brown, about 3-4 minutes per side. Remove the quail from the skillet and set aside on a plate.

Step 3

Reduce the heat to medium and melt 2 tablespoons of butter in the same skillet. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

Step 4

Add the rose petals to the skillet, reserving a few for garnish. Stir gently to coat them in the butter mixture. Cook for 2-3 minutes until they begin to soften.

Step 5

Deglaze the skillet by pouring in the red wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by half, about 5 minutes.

Step 6

Stir in the chicken stock, honey, ground cloves, and the remaining butter. Return the quail to the skillet, spooning some of the liquid over them. Cover and simmer gently for 20 minutes, turning the quail halfway through.

Step 7

Remove the quail once cooked through, and keep warm by tenting with foil. Stir the heavy cream into the skillet and let the sauce cook for 5 minutes more, reducing slightly and thickening. Taste and adjust seasoning with salt and pepper as needed.

Step 8

To serve, place each quail on a plate and spoon the rose petal sauce generously over the top. Garnish with the reserved fresh rose petals for a beautiful presentation.

Step 9

Serve with a side of steamed rice, roasted vegetables, or a fresh green salad to complete the meal.

Nutrition Facts

Serving size	1718.5 grams (1718.5g)

Amount per serving	% Daily Value*
Calories	2717

Total Fat 186.00g	238%
Saturated Fat 70.70g	354%
Polyunsaturated Fat 21.40g
Cholesterol 699mg	233%
Sodium 3734mg	162%
Total Carbohydrate 69.50g	25%
Dietary Fiber 10.90g	39%
Total Sugars 27.00g
Protein 155.40g	311%

Vitamin D 43IU	216%
Calcium 213mg	16%
Iron 30mg	166%
Potassium 1824mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.0%

Protein: 24.2%

Carbs: 10.8%