Quail In The Limelight Recipes

ROAST QUAIL

Roast Quail image

This is a basic roast quail recipe that can serve as a stepping stone for other, fancier recipes. Once you know how to properly roast a quail, you can then play with glazes or marinades -- even though I am not normally a fan of marinades, they will work with quail because the birds are so small.

Provided by Hank Shaw

Time 45m

Number Of Ingredients 9

Ingredients

1/4 cup kosher salt
1 quart water
2 bay leaves
4 whole (plucked quail)
Lard, (butter or olive oil)
Salt
2 celery sticks ((optional))
Black pepper
Lemon wedges ((optional))

Steps:

If you choose to brine your quail, boil the water or wine with the kosher salt and bay leaves, then turn off the heat and let cool. Submerge the quail in this brine for 2 to 6 hours.
Preheat your oven to 500°F, or if it doesn't get that hot, as hot as your oven will go. This will take a little while for most ovens, up to 30 minutes. While the oven is preheating, take the quail out of the fridge and pat them dry. Coat with lard, olive oil or butter (your quail will be browner with melted butter) and salt generously. Set aside at room temperature while the oven heats.
When the oven is hot, get a small roasting pan or cast-iron frying pan and set the quail in it. They will want to tip over, so steady them with cut pieces of the celery stick. Try to prevent the quail from touching each other to speed the cooking process.
Roast the quail in the oven for 12 to 18 minutes. The lower end of the spectrum will give you quail that are juicy, succulent and a little pink on the inside -- but pale. The higher end of the spectrum will give you a fully cooked, browner quail, but one that is at the edge of being dry. Your choice.
When you take the quail out of the oven, place on a cutting board and rest for 5 to 10 minutes. Use this time to make the wild game sauce of your choice, or just squirt lemon juice on the birds before serving.

Nutrition Facts : Calories 419 kcal, Carbohydrate 1 g, Protein 43 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 166 mg, Sodium 14286 mg, ServingSize 1 serving

QUAIL IN THE LIMELIGHT

Quail in the Limelight image

A "company" perfect dish! This is a knockoff of the old recipe for Chicken in the limelight. My family loves that I have used it for quail. Can also be made with any game bird as well with Cornish Hens.

Provided by YaYa1689

Categories Quail

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 medium lime
6 quail, cleaned and halved ribs removed if desired
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
1/2 teaspoon dried mint (optional)
1/2 cup dry white wine, sauce
lime wedge, for garnish
avocado, sliced for garnish
mint sprig (to garnish)

Steps:

About 1 hour before serving: Separately, grate peel and squeeze juice from lime & place quail in bowl; toss with lime juice.
Combine flour, salt and paprika in bag and shake quail.
Preheat oven to 375°F.
In 12-inch skillet over medium-high heat, in hot vegetable oil, brown quail halves on both sides.
Arrange in 13 x 9-inch baking pan.
Pour white wine over quail. Combine grated lime peel, brown sugar and dried mint; sprinkle over quail.
Bake, uncovered, 30 to 45 minutes until quail is fork tender,testing often & basting with pan juices frequently while baking.
To serve, arrange quail on platter. Skim fat from drippings in pan; pour pan juices over quail .
Garnish with lime wedges, sliced avocado and mint sprigs.

Nutrition Facts : Calories 312.1, Fat 17.8, SaturatedFat 4.3, Cholesterol 82.8, Sodium 448.6, Carbohydrate 11.6, Fiber 0.6, Sugar 4.8, Protein 22.2

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