Roasted Quail Rosemary With Citrus Marinade Recipe
Ingredients
| Quail | 6 Ounce | |
| Olive oil | 3 Cup (16 tbs) | |
| Balsamic vinegar | 1/2 Cup (16 tbs) | |
| Worcestershire sauce | 3 Tablespoon | |
| Soy sauce | 3 Tablespoon | |
| 2 tablespoons coarse black pepper | ||
| Onions | 2 Medium, diced | |
| 6 cloves garlic, coarsely chopped | ||
| 1 cup chopped fresh rosemary or 2 tablespoons dried | ||
| 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.
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.
Chef
