Monmouthshire Mead-glazed Quail
Monmouthshire Mead-Glazed Quail is a traditional dish from the Monmouthshire cuisine that combines the rich flavors of mead with tender quail, creating a delightful and elegant meal.
Ingredients
- 4 quails, cleaned and halved
- 1 cup mead
- 2 tablespoons honey
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat a large skillet over medium heat.
- Season the quail halves with salt and pepper.
- Heat the olive oil in the skillet and sear the quail for 3-4 minutes on each side until golden brown.
- Pour in the mead and honey, and bring to a simmer. Cook for an additional 10-12 minutes, basting the quail with the glaze occasionally.
- Once the quail is cooked through and the glaze has thickened, remove from the heat.
- Serve the Monmouthshire Mead-Glazed Quail hot, drizzled with the remaining glaze.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 18g
Supplies
Large skillet Tongs
Tools
Stovetop
Serving suggestions
Serve the Monmouthshire Mead-Glazed Quail with roasted vegetables and a side of wild rice for a complete and satisfying meal.
Tips & tricks
For a richer flavor, marinate the quail in mead and honey for 1-2 hours before cooking.
Cost
$25