Fancy a memorable meal that is not only delicious but also visually appealing? Look no further than rosemary roasted quail. This dish combines the unique flavor of quail meat with the aromatic elegance of rosemary, creating a culinary experience that will impress your taste buds and leave you craving more. Whether you're hosting a special occasion dinner or simply looking for a unique and flavorful main course, rosemary roasted quail is sure to be a hit. With its crispy skin, tender meat, and delightful aroma, this dish is a celebration of flavors that will tantalize your senses and leave you longing for your next bite.
Check out the recipes below so you can choose the best recipe for yourself!
ROSEMARY ROASTED QUAIL
Provided by Molly O'Neill
Categories dinner, main course
Time 40m
Yield Four servings
Number Of Ingredients 9
Steps:
- Combine the marinade ingredients and set aside.
- Squeeze the juice from 2 of the orange sections over 1 of the quails, then rub the bird all over with the squeezed sections. Stuff the cavity with half of a rosemary sprig, an eighth of the minced garlic and a section of the squeezed orange. Secure the legs of the quail to the body by running a toothpick through a leg just above the thigh and passing it through the cavity of the bird and into the other leg. Repeat with the remaining birds.
- Place the quails in a nonreactive bowl and cover them with the marinade. Refrigerate for at least 2 hours or, preferably, overnight.
- Preheat the oven to 425 degrees. Remove quails from the marinade, reserving the excess, and place them in a roasting pan. Brush the quails with the olive oil and place them in the oven. Roast for 20 minutes, stopping to baste them with the reserved marinade after about 10 minutes.
- Transfer the roasted quails to a platter, remove toothpicks and garnish with chopped rosemary. Serve immediately.
Nutrition Facts : @context http, Calories 636, UnsaturatedFat 27 grams, Carbohydrate 15 grams, Fat 40 grams, Fiber 3 grams, Protein 47 grams, SaturatedFat 9 grams, Sodium 1266 milligrams, Sugar 9 grams
GRILLED ROSEMARY-PECAN QUAIL
Steps:
- Mix the pecans and rosemary together, and divide into 4 parts.
- Stuff the cavity of the quail with the mixture. Salt and pepper the quails and grill over hot coals for 5 minutes per side.
- While the quails are grilling, mix together the cane syrup and butter, and drizzle over the quails immediately after pulling them off the grill, and serve.
ROASTED QUAIL WITH JUNIPER BERRIES AND BALSAMIC VINEGAR
Steps:
- Preheat oven to 500°F.
- With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Finely chop garlic. Finely chop juniper berries and sprinkle half inside quail. Season quail inside and out with pepper and salt.
- In a 12-inch ovenproof skillet heat oil over moderately high heat until hot but not smoking. Add quail, breast sides down, and brown on all sides, 5 to 7 minutes total. Transfer quail to a plate and wipe skillet clean. In skillet melt butter and add quail, breast sides up. Transfer quail to middle of oven and roast, basting twice, until meat is pink for medium-rare, about 8 minutes. Transfer quail to a platter. Add garlic and remaining juniper berries to skillet and cook over low heat, stirring, 30 seconds, or until fragrant. Remove skillet from heat and stir in vinegar and any quail juices that have accumulated on platter. Spoon sauce over quail.
QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE
Provided by Mark Bittman
Categories dinner, easy, quick, one pot, roasts, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees. Rub the quail with half the olive oil, then sprinkle all over with salt and pepper. Put them breast side up in a roasting pan just large enough to accommodate them. Combine remaining ingredients and brush about half of this mixture over the birds; put in oven.
- After about 10 minutes of roasting, baste with remaining mixture, then continue to roast until done, about 10 minutes more. Serve birds hot, with pan juices, or warm or at room temperature.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 572 milligrams, Sugar 9 grams
Tips:
- To ensure the quail is cooked evenly, use a meat thermometer to check the internal temperature. The quail is done when the internal temperature reaches 165°F (74°C).
- For a crispy skin, pat the quail dry before roasting. You can also brush the quail with olive oil or melted butter before roasting.
- If you don't have a roasting pan, you can cook the quail on a baking sheet. Just make sure to line the baking sheet with parchment paper or foil for easy cleanup.
- Quail is a versatile protein that can be paired with a variety of sides. Some popular options include roasted vegetables, mashed potatoes, or rice.
- Leftover quail can be used in salads, sandwiches, or wraps. You can also freeze leftover quail for up to 3 months.
Conclusion:
Rosemary roasted quail is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The quail is tender and juicy, with a crispy skin and a flavorful rosemary and garlic rub. This dish is sure to impress your guests and leave them wanting more.
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