Oven Roasted Quail

Oven Roasted Quail

from restlesschipotle.com
25 min
4 servings

Glazed roast quail, served over decadently creamy cheese grits, is perfect for special dinners or family suppers. BEST of all it only takes about 30 minutes from start to finish!

Ingredients

  • 4 quail (whole and bone-in. Thawed if frozen.)
  • 4 small pieces of sliced orange with the peel on
  • 1 tablespoon butter (melted)
  • 1 tablespoon orange juice
  • Salt & Pepper to taste
  • 4 small sprigs of rosemary
  • 1/2 cup balsamic vinegar (may use lavendar balsamic if desired)
  • 1/2 cup chardonnay
  • 2 tbs orange juice
  • 1 slice of lemon
  • 1 3-inch sprig of rosemary
  • 31/2 cups water
  • 1/2 cup heavy cream (may use milk but you'll lose A LOT of creaminess)
  • 2 tablespoons butter
  • 1/2 teaspoon salt (more to taste)
  • 1 cup quick cooking grits
  • 8 ounces Camembert Cheese (1 wheel - rind removed (it doesn't melt))
  • 1/2 cup pecans (toasted in a 350F oven for about 5 to 7 minutes)

Directions

  1. 1

    If the quail is frozen defrost it overnight in the refrigerator.

  2. 2

    Add the balsamic vinegar, the chardonnay, the orange juice, lemon slice, and rosemary sprig to a pan - I find that a high sided frying pan helps the glaze reduce faster.

  3. 3

    In a large, heavy saucepan bring the water, cream, butter, and salt to a boil.

  4. 4

    Clip kitchen twine and remove it from the roasted quail. Remove the orange slivers and herbs from the cavity if desired.