Delicious golden pan fried quail and beans in a velvety salted butter sauce with a hint of strong whisky… Do you want me to go on? Enough said I would say…
Another quail recipe that I love to bits: my crispy quail and smooth white beans!
You would be amazed how simple this recipe really is. Quail legs, canned white beans, a good knob of salted butter and a splash of whisky, just to spice it up a bit.
Quail and beans.
I know, you might ask yourself just how I came up with this rather unusual combo. And I also have to admit that I don’t really have an airtight answer for it. All these ingredients happened to sit in my pantry for some reason and I thought I should try something funky.
It’s not a risky recipe. I can clearly see how white beans, qual and salted butter might be a great match for each other. But the whisky was a gamble I was willing to take.
Anyway, it worked out just fine, we loved this quail dinner!
Quail and Beans with Salted Butter & Whisky
I love quail!
How about you? Have you ever cooked quail before at home?
My local supermarket had this batch of frozen quail legs on offer a couple of weeks ago. And because I can never say no to a good food bargain, I bought a fair amount of those tiny little legs.
No worries because I have quite a lot of quail recipes up my sleeve.
Sure you can prepare this recipe with fresh whole quails. You can slice them in half which will make it easier for the birds to brown nicely. Count about one quail per person.
Quail and Beans Recipe
- 10 quail legs
- 9 oz canned white beans (250 g), drained weight
- 2 tbsp salted butter
- 2 tbsp whisky
- garlic powder
- 2 bay leaves
- Add half of the salted butter to a large non-stick frying pan and place it over medium-high heat. Once the oil is hot, add the quail legs to it. Season with a little pinch of pepper and garlic powder.
- Fry the legs on one side for 4 to 5 minutes until golden. Then turn them over and lower the heat to medium. Bake the legs for another 4 to 5 minutes.
- Then remove them from the pan and place them on a clean plate until needed later. Don’t wipe the pan clean but leave the flavorful browned bits in it for the sauce. Add the bay leaves and the rest of the salted butter to the pan and place it over medium heat.
Then add the drained white beans, the whisky and another pinch of pepper and garlic powder.
- Stir the beans and bake them for 5 minutes until warmed through. Then add the browned quail legs back to the pan.
- Stir and cook for another 5 minutes. Then check the seasoning and add extra pepper to taste if necessary. Divide the beans and quail legs over deep plates. Drizzle with the remaining melted butter in the pan and serve immediately.