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Quail With Rice

Rated as 4.67 out of 5 Stars

"I discovered this recipe almost 20 years ago. Quail is a family favorite every fall when my husband goes hunting. It's an elegant meal, using only one skillet, so there's hardly any cleanup or fuss. --Lenora Picolet, Dwight, Kansas"
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45 m servings
Original recipe yields 4 servings


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  1. In a large skillet over medium heat, cook bacon until partially done. Remove bacon; drain, reserving 2 tablespoons drippings. Brown quail in drippings. Remove and keep warm. Saute carrots, onions and parsley in drippings until tender. Add broth, rice, salt and lemon pepper; bring to a boil. Place quail over rice; place one bacon strip on each. Reduce heat; cover and simmer for 25-30 minutes or until the rice is tender and quail is cooked.


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I have been looking for a good recipe for fresh quail for awhile now! My husband brings home the breasts from hunting trips - and this was great for using them up! I didn't have long grain rice...

Wonderful recipe. I used brown rice, so I added 1/2 cup more broth. Otherwise, the recipe is perfect as is. Thank you.

I made this last night for my very skeptical husband. He did not think he would like it after a very negative review of duck and goose. However, he was pleasantly surprised and enjoyed it a lo...

We like this - but it was waaaay too salty. Will make again but completely cut the added salt.

Added mushrooms and soy sauce...used uncle bend wild rice mix with seasoning...turned out perfect. Quail breasts were not dry which can easily happen. They were perfectly moist