Hi again everyone! Happy Holidays! (for those in the States) Thought I would share a delicious recipe for Quail on this typical Turkey Day!
Balsamic Broiled Quail
For super moist and delicious quail, I find leaving the skin on, and brining the quail before cooking works wonderfully. Here is a basic brine:
1 gallon of cold water
3/4 cup salt
3/4 sugar
2 bay leaves
2 cloves garlic, smashed
sprinkling of pepper
4 tablespoons dry Herbs de Provence or whatever herbs you want
Mix Brine until salt and sugar dissolve. Toss in your quail and let sit for at least 4 hours or up to overnight. (in fridge)
Cooking the quail
4 quail
1/2 cup balsamic vinegar
1/2 cup chicken stock
1/2 cup chopped brown mushrooms
Turn oven to 450-500 degrees. Move oven rack to center of oven.
Truss your quail's legs and wings to keep them nice and pretty looking (optional)
Place quail in a roasting pan, spaced apart, breast up. If your quail try to roll over on you, you can place a carrot or celery stick beside them to give them something to lean on,
Place in oven for about 15-20 minutes. Keep in eye on them and if the skin starts to brown too quickly, cover with foil until meat thermometer reads safe temp. Meat will be slightly pink when done.
Remove quail from oven, place on a separate plate, cover with foil and allow birds to rest for about 15 minutes. If you used celery or carrot props, throw those out.
Meanwhile, pour quail juices, scraping the pan of delicious roasted bit in a shallow pan. Mix in vinegar and chicken stock. Simmer until sauce is reduced by half, then add mushrooms and simmer until sauce is a little thicker, and mushrooms are cooked through.
Arrange 2 quail per plate, remove strings if your tied them up, and spoon sauce over quails. Repeat for other quails until all quails and sauce are used. Enjoy!
Balsamic Broiled Quail
For super moist and delicious quail, I find leaving the skin on, and brining the quail before cooking works wonderfully. Here is a basic brine:
1 gallon of cold water
3/4 cup salt
3/4 sugar
2 bay leaves
2 cloves garlic, smashed
sprinkling of pepper
4 tablespoons dry Herbs de Provence or whatever herbs you want
Mix Brine until salt and sugar dissolve. Toss in your quail and let sit for at least 4 hours or up to overnight. (in fridge)
Cooking the quail
4 quail
1/2 cup balsamic vinegar
1/2 cup chicken stock
1/2 cup chopped brown mushrooms
Turn oven to 450-500 degrees. Move oven rack to center of oven.
Truss your quail's legs and wings to keep them nice and pretty looking (optional)
Place quail in a roasting pan, spaced apart, breast up. If your quail try to roll over on you, you can place a carrot or celery stick beside them to give them something to lean on,
Place in oven for about 15-20 minutes. Keep in eye on them and if the skin starts to brown too quickly, cover with foil until meat thermometer reads safe temp. Meat will be slightly pink when done.
Remove quail from oven, place on a separate plate, cover with foil and allow birds to rest for about 15 minutes. If you used celery or carrot props, throw those out.
Meanwhile, pour quail juices, scraping the pan of delicious roasted bit in a shallow pan. Mix in vinegar and chicken stock. Simmer until sauce is reduced by half, then add mushrooms and simmer until sauce is a little thicker, and mushrooms are cooked through.
Arrange 2 quail per plate, remove strings if your tied them up, and spoon sauce over quails. Repeat for other quails until all quails and sauce are used. Enjoy!
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