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Roasted Quail Rosemary With Citrus Marinade

Western.Chefs's picture
  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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 518 Calories from Fat 352

% Daily Value*

Total Fat 39 g60.6%

Saturated Fat 8.4 g42%

Trans Fat 0 g

Cholesterol 129.3 mg43.1%

Sodium 217.8 mg9.1%

Total Carbohydrates 6 g1.9%

Dietary Fiber 0.98 g3.9%

Sugars 2.6 g

Protein 34 g68.2%

Vitamin A 10% Vitamin C 30.3%

Calcium 4.5% Iron 42.3%

*Based on a 2000 Calorie diet

Roasted Quail Rosemary With Citrus Marinade Recipe