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Quail with Caper Dill Sauce


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Tasty Culinary School : Quail with Caper Dill Sauce Recipe

Quail with Caper Dill Sauce Directions

1361 kilojoules/ 325 calories per serving 1 tblspn butter 1 onion, sleced 1 clove garlic, crushed 2 pimentos, cut into thin strips 1 tblspn honey 2 tblspn red wine vinegar 4 quails, cut in half lengthwise 1 cup dry white wine 2 tspn Dijon mustard 1 tblspn chopped fresh dill ½ tspn cracked black pepper 10 capers Fresh thyme sprigs, to garnish

1. In a large frying pan melt the butter over moderate heat. Add the onion, garlic and pimento strips, cook for 2 minutes.

2. Add the honey, wine vinegar and quails. Cook quails for 3 minutes each side.

3. Add wine, mustard, dill, black pepper and capers to the frying pan, cook until sauce thickens slightly and quails are cooked through.

4. Arrange 2 quail halves on each plate, spoon sauce over the top and garnish with fresh thyme.