Seasoned Orange Quail Recipes
SEASONED ORANGE QUAIL
I found this recipe in the "Australian Women's Weekly - French Cooking Made Easy" cookbook. The stuffing and seasoning sounds really delicious and the whole dish looks quite posh. I plan on trying it for my next dinner party. The description in the book is as follows: Quail are quite easy to bone out, especially if you use a scalpel or a small sharp pointed knife. Boning out and seasoning can be done the day before cooking; keep covered in refrigerator. The seasoned uncooked quail can be frozen for up to 2 weeks, thaw overnight in refrigerator before cooking. This recipe is not suitable to microwave.
Provided by Zoeviews
Categories Quail
Time 45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Remove rib cage from quail by carefully cutting bone from flesh; leave wings and legs intact.
- Combine seasoning. Divide and stuff quail with seasoning; placing prunes in the center.
- Sew quail together using needle and thread.
- Combine butter, wine, marjoram, orange rind and juice in a small saucepan; bring to a boil then remove from heat.
- Place quail in a single layer in a baking dish and pour wine mixture over top.
- Bake at 350 for about 45 min or until quail are tender. Brush occasionally with pan juices during baking.
- Remove quail from baking dish, cover, keep warm.
- Pour juices back into saucepan over heat, stir in flour. Cook 1 minute stirring constantly.
- Stir in water, crumbled stock cube, and sugar. Bring to a boil then reduce heat.
- Simmer uncovered until slightly thickened; remove from heat, stir in Grand Marnier.
- Pour sauce over Quail. Serve warm.
Nutrition Facts : Calories 526.2, Fat 32.2, SaturatedFat 10.9, Cholesterol 171.4, Sodium 671.5, Carbohydrate 17.9, Fiber 1.6, Sugar 3.1, Protein 36.7
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- Preheat the oven to 250°C (500°F). Line an oven tray with baking paper (saves on cleaning the glaze off later).
- For the Marinade: Add the extra virgin olive oil, orange juice, brown sugar, crushed garlic, cumin and sea salt to a small bowl and mix well with a small whisk or spoon to combine.
- Place the butterflied quails into a large glad bag or into a large lasagne dish and pour the marinade over them. Massage the marinade into the quail. This can be done by sealing the bag and massaging the outside of the bag or, use clean or gloved hands to massage the quail in the dish. At this stage, you can cook the quail straight away, or pop them into the refrigerator (cover the dish or place the glad bag onto a plate) for a few hours. I like to bring my quail out of the fridge and leave on the bench for 15 minutes to come to room temperature before cooking.
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