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Quail With Rice

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Total Time
Prep: 10 min. Cook: 35 min.

By Taste Of Home Editorial Team

Recipe by Lenora Picolet

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

I discovered this recipe almost 20 years ago. Quail is a family favorite every fall when my husband goes hunting. It's an elegant meal, using only one skillet, so there's hardly any cleanup or fuss. —Lenora Picolet, Dwight, Kansas

Test Kitchen Approved

Quail With Rice

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Yield: 4 servings
Prep: 10 min
Cook: 35 min
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Ingredients

  • 4 bacon strips, halved
  • 8 quail (about 2 pounds)
  • 1 cup shredded carrots
  • 1/2 cup sliced green onions
  • 1/2 cup minced fresh parsley
  • 2-1/2 cups chicken broth
  • 1 cup uncooked long grain rice
  • 1/2 teaspoon salt
  • 1/4 teaspoon lemon-pepper seasoning
Text Ingredients

Directions

  1. In a large skillet over medium heat, cook bacon until partially done. Remove bacon; drain, reserving 2 tablespoons drippings. Brown quail in drippings. Remove and keep warm. Saute carrots, onions and parsley in drippings until tender. Add broth, rice, salt and lemon-pepper; bring to a boil. Place quail over rice; place one bacon strip on each. Reduce heat; cover and simmer for 25-30 minutes or until the rice is tender and quail is cooked.

Nutrition Facts

1 cup: 741 calories, 40g fat (12g saturated fat), 181mg cholesterol, 1204mg sodium, 42g carbohydrate (3g sugars, 2g fiber), 50g protein.
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