Quail in Peach Brandy Sauce

Name: Quail in Peach Brandy Sauce
Ingredients: 2-½ lb. quail; ⅓ cup peach brandy; ⅓ cup claret wine; 2 TBS. olive oil; Red pepper; Salt; 1 large can peach halves with juice; 1 cup parsley, chopped fine

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

2-½ lb. quail
⅓ cup peach brandy
⅓ cup

Main course
Gluten-free

Method

Cut quail down back. Brown in oil, add parsley with salt and pepper and Seasonall. Turn quail, combine brandy, wine, and juice and pour over birds. Cover and simmer 30 minutes.

Serve with peach halves over rice.