Blackened Quail With Watercress Sauce

By Bryan Miller

Total Time
10 minutes
Rating
(0)
Comments
Read comments

Featured in: FOOD; Game Show

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 - 5 servings
  • 1teaspoon salt
  • 1teaspoon freshly ground black pepper
  • ½teaspoon ground cayenne pepper
  • ¾teaspoon freshly ground star anise
  • 8 to 10quails
  • Olive oil to saute the quails
  • Watercress sauce (see recipe)
Ingredient Substitution Guide
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Mix all seasonings in a small bowl. Sprinkle over the quails on all sides.

  2. Step 2

    Heat a heavy skillet over high flame and add enough olive oil to cover in a thin layer. Saute the quails for about 8 minutes, flipping once or twice, until they are golden brown. Serve with watercress sauce.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.