Roasted Quail Rosemary With Citrus Marinade
|Quail||144 Ounce (24 Quail, 5 To 6 Ounce Each)|
|Olive oil||3 Cup (48 tbs)|
|Balsamic vinegar||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||3 Tablespoon|
|Soy sauce||3 Tablespoon|
|Coarse black pepper||2 Tablespoon|
|Onions||2 Medium, diced|
|Garlic||6 Clove (30 gm), coarsely chopped|
|Chopped fresh rosemary/2 tablespoons dried rosemary||1 Cup (16 tbs)|
|Orange juice||1 Cup (16 tbs)|
Tie the quail legs together with cotton string.
Place the birds in a baking pan.
In a medium bowl mix together the remaining ingredients and pour the marinade over the birds.
Marinate them in the refrigerator overnight.
Preheat an to 450°.
Drain and reserve the marinade.
Place the quail in a roasting pan in the top third of the oven and bake for 10 minutes.
Reduce the heat to 400° and bake for 25 minutes.
Baste with the marinade every 10 minutes.
Remove the strings and serve the quail with the Mushroom Duxelles on the side.