Quail in Red Wine Sauce
Quail in Red Wine Sauce (Caille en Croûte) is a classic French dish where tender quail is cooked in a rich red wine reduction and often encased in a flaky pastry crust. It typically features quail, red wine (like Burgundy), mushrooms, shallots, and herbs, creating a luxurious and savory main course. This elegant preparation is a staple of French haute cuisine, often served for special occasions.
🍽️ Nutrition at a glance
This dish is high in protein from the quail and fat from the pastry and sauce, with moderate carbohydrates primarily from the crust. It provides key nutrients like iron, B vitamins, and selenium, with a typical serving containing roughly 600-800 calories.
Nutrition breakdown
| Calories | 720 kcal |
| Protein | 38 g |
| Carbs | 32 g |
| Fat | 44 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 680 mg |
| Iron | 4.5 mg |
| Vitamin B12 | 3.2 mcg |
| Selenium | 28 mcg |
| Phosphorus | 320 mg |
| Niacin (B3) | 9 mg |
| Zinc | 3.8 mg |
| Potassium | 410 mg |
| Riboflavin (B2) | 0.4 mg |
Per 1 serving (approx. 280 g, including pastry, quail, and sauce) · estimated, varies by recipe
💡 What's interesting
The 'en croûte' (in a crust) technique is a hallmark of French culinary artistry, designed to seal in moisture and flavor. Nutritionally, quail meat is surprisingly lean and nutrient-dense, offering more iron and B12 per gram than chicken.
