Directions:
- Preheat oven to 350 degrees F.
- Melt butter in large saute pan. Add quail and saute on both sides. Carefully add brandy and flame. Let flame die down and flip the quail in the brandy. Remove quail and place in a small oven-proof pan. Roast for 8 minutes, until internal temperature of quail is 150 degrees F. While the quail are roasting, add the drained dried cherries to the pan along with the cherry juice, sugar and thyme. Simmer for 3 to 4 minutes. Add the arrowroot mixture and simmer until thickened. Arrowroot will produce a clearer sauce than cornstarch although both will work well. Return quail to the sauce mixture and simmer for 1 minute.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.01 Kcal (649 kJ) | ||
| Calories from fat | 77.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.63g | 13% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 3.38mg | 0% | |
| Potassium | 127.04mg | 3% | |
| Total Carbs | 13.64g | 5% | |
| Sugars | 11.7g | 47% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 0.94g | 2% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 14.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 148.58 Kcal (622 kJ) | ||
| Calories from fat | 74.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.27g | 13% | |
|---|---|---|---|
| Cholesterol | 21.95mg | 8% | |
| Sodium | 3.24mg | 0% | |
| Potassium | 121.78mg | 3% | |
| Total Carbs | 13.07g | 5% | |
| Sugars | 11.22g | 47% | |
| Dietary Fiber | 1.56g | 7% | |
| Protein | 0.9g | 2% | |
| Vitamin C | 3.3mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 4% | |
| Calcium | 13.8mg | 1% | |
* 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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