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Roasted Quail Rosemary With Citrus Marinade

Western.Chefs's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Rosemary
Servings: 
24

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