Quail over vegetable and ham strips

2 servings

Ingredients

Quantity Ingredient
4 tablespoons Vegetable oil
1 teaspoon Minced fresh ginger
3 eaches Quail; split
Salt and pepper
3 tablespoons To 4 tb chicken broth
1 medium Zucchini; cut in thin strips
1 each Carrot; scraped and cut in thin strips
4 eaches Whole scallions; cut in thin strips
2 larges Broccoli stalks; peeled and cut in thin strips
2 ounces Country ham or prosciutto; cut in thin strips

Directions

In a large skillet or wok heat 2 tablespoons of the oil with the ginger. Brown the quail on all sides. Salt and pepper them. Add a little broth, cover, and steam-braise slowly for 15 minutes.

Remove the quail with their juices and keep warm.

Add the remaining oil to the pan, then the vegetables. Stir-fry them 2 to 3 minutes over medium-high heat, tossing constantly.

Stir the ham into the vegetables, then place the quail and their juices on top. Cover and steam 4 to 5 minutes. Check seasonings and add additional salt and pepper if necessary.

From _The L.L. Bean Game & Fish Cookbook_ by Angus Cameron and Judith Jones Random House, 1983 ISBN 0-394-51191-3 Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 05-26-95

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