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Roasted Quail Rosemary With Citrus Marinade Recipe
|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)|
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 mg
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
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.