Quail with lemon sauce and grapes on a plate

Recipe for Quail with Apricot Jelly and Brandy




Yield 2-4 Servings

For Game Lovers!

From the farm to your table. Quail is a tasty alternative to chicken. It's high in protein,  Our quail is raised to ensure quality  and fed a well-balanced feed. There are  no added hormones**, steroid or growth stimulants. Our Quail delivers superior taste and texture at an affordable price. It's a great alternative for the discriminating consumer who won't sacrifice taste and quality.



  1. Cut quail into serving pieces, using breasts only (breasts and legs if you wish).
  2. Brown slowly in 1/2 of butter for about 1/2 hour. When nicely browned on all sides, push to one side and add currant or apricot jelly to the drippings.
  3. Add remainder of butter, pinch of salt, and stir well.When sauce is well blended, spread the browned pieces of quail out again and baste with sauce.
  4. Cover and let simmer until meat is tender. Skim off fat and add brandy to mixture.
  5. Stir in brandy until fully heated and serve.

Makes 2-4 servings.

Courses Dinner

Cuisine American

Nutrition Facts

Serving Size 1/2 cup (112 gr)

Amount Per Serving

Calories 140

% Daily Value

Total Fat 30 g


Saturated Fat 1 g


Unsaturated Fat -3 g

Cholesterol 65 mg


Sodium 60 mg


Protein 25 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Northfork at