Roasted Quail Rosemary With Citrus Marinade

Western.Chefs's picture

Jul. 22, 2010


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

Servings: 24

Nutrition Facts

Serving size

Calories 518Calories from Fat 352

 % Daily Value*

Total Fat 39 g60%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 217 mg9.04%

Total Carbohydrates 6 g2%

Dietary Fiber %

Sugars 2 g

Protein 34 g68%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet