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.
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