Directions:
- Drizzle lemon juice over quail; sprinkle with pepper. In a large skillet, brown quail in oil and butter, turning frequently; remove and set aside.
- Stir flour, parsley and onion into the drippings until blended. Gradually stir in the broth, mushrooms, water and hot pepper sauce. Bring to a boil. Reduce heat; return quail to pan. Cover and simmer for 20-30 minutes or until meat is tender. Serve with rice. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.45 Kcal (617 kJ) | ||
| Calories from fat | 104.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.63g | 18% | |
|---|---|---|---|
| Cholesterol | 249.45mg | 83% | |
| Sodium | 396.58mg | 17% | |
| Potassium | 133.52mg | 3% | |
| Total Carbs | 5.2g | 2% | |
| Sugars | 0.3g | 1% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 4.24g | 8% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 1.3mg | 7% | |
| Calcium | 27.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 101.85 Kcal (426 kJ) | ||
| Calories from fat | 72.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.03g | 18% | |
|---|---|---|---|
| Cholesterol | 172.3mg | 83% | |
| Sodium | 273.93mg | 17% | |
| Potassium | 92.23mg | 3% | |
| Total Carbs | 3.59g | 2% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 2.93g | 8% | |
| Vitamin C | 5.9mg | 14% | |
| Iron | 0.9mg | 7% | |
| Calcium | 19.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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