Seasoned Orange Quail Recipes

QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE

Steps:

• Preheat oven to 500 degrees. Rub the quail with half the olive oil, then sprinkle all over with salt and pepper. Put them breast side up in a roasting pan just large enough to accommodate them. Combine remaining ingredients and brush about half of this mixture over the birds; put in oven.
• After about 10 minutes of roasting, baste with remaining mixture, then continue to roast until done, about 10 minutes more. Serve birds hot, with pan juices, or warm or at room temperature.

SEASONED ORANGE QUAIL

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.