Quail Stroganoff

Elevate your dinner table with this gourmet twist on a classic dish—Quail Stroganoff. Tender, golden-seared quails are simmered in a rich, velvety sauce infused with fragrant garlic, earthy mushrooms, white wine, and a touch of paprika. The addition of sour cream lends creamy decadence, while Dijon mustard adds a tangy depth of flavor for a unique take on traditional stroganoff. Served over buttery egg noodles or fluffy rice and garnished with fresh parsley, this dish is perfect for date nights or dinner parties where you want to impress. Ready in just 45 minutes, this elevated comfort food marries elegance and ease, making it a must-try recipe for adventurous food lovers.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 whole Quail
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 3 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 1 medium, finely chopped Yellow onion
• 2 minced Garlic cloves
• 200 grams, sliced Button mushrooms
• 0.5 cup White wine
• 1 teaspoon Paprika
• 1 cup Chicken stock
• 1 teaspoon Dijon mustard
• 0.75 cup Sour cream
• 2 tablespoons, chopped Fresh parsley
• 4 servings Cooked egg noodles or rice

Directions

Step 1

Season the quails inside and out with salt and ground black pepper.

Step 2

Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat.

Step 3

Add the quails to the skillet and sear for 3-4 minutes on each side until golden brown. Remove the quails from the pan and set aside.

Step 4

Reduce the heat to medium, and add the remaining tablespoon of butter to the skillet.

Step 5

Stir in the chopped onions and cook for 3-4 minutes until translucent.

Step 6

Add the minced garlic and sliced mushrooms, and cook for another 5-7 minutes until the mushrooms are browned and tender.

Step 7

Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until slightly reduced.

Step 8

Stir in the paprika, chicken stock, and Dijon mustard, and mix well.

Step 9

Return the quails to the skillet, spooning some of the sauce over them. Cover and simmer over low heat for 15 minutes, or until the quails are fully cooked through.

Step 10

Remove the quails from the skillet and set aside on a serving platter, keeping them warm.

Step 11

Stir the sour cream into the sauce and heat gently without letting it boil, to ensure a creamy consistency.

Step 12

Taste and adjust the seasoning as needed with salt and pepper.

Step 13

Return the quails to the skillet and coat them with the creamy sauce.

Step 14

Garnish with fresh parsley and serve hot over cooked egg noodles or rice.

Nutrition Facts

Serving size	2054 grams (2054.0g)

Amount per serving	% Daily Value*
Calories	2966

Total Fat 158.30g	203%
Saturated Fat 49.20g	246%
Polyunsaturated Fat 21.40g
Cholesterol 695mg	232%
Sodium 3820mg	166%
Total Carbohydrate 186.20g	68%
Dietary Fiber 14.00g	50%
Total Sugars 15.50g
Protein 185.90g	372%

Vitamin D 43IU	216%
Calcium 229mg	18%
Iron 34mg	187%
Potassium 2383mg	51%

*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: 48.9%

Protein: 25.5%

Carbs: 25.6%