Roasted Quail with Citrus Herb Sauce Recipe
Our Roasted Quail with Citrus Herb Sauce is a cinch to make, even if you’ve never cooked quail before. The brine and finishing sauce are a must!
PREP TIME
2 hours 15 mins
COOK TIME
25 mins
SERVINGS
4
Ingredients
Brining & Roasting Quail
- 4 quail
- 2 qts water
- 1/2 cup apple juice
- 1/3 cup salt
- 1/2 cup brown sugar
- 1/4 head of garlic, crushed
- 2 bay leaves
- 1 Tbsp black peppercorn
- 1 Tbsp dried rosemary
- Zest of one medium-sized orange
Finishing Sauce for Quail
- 1/4 onion, finely diced
- 2 cloves garlic, minced
- 1 Tbsp fresh rosemary, finely chopped
- 1 Tbsp fresh thyme, finely chopped
- 1 Tbsp flour
- 1 cup dry white wine
- 1 cup chicken stock
- Cracked pepper
- Salt
- Zest of one medium-sized orange
COOKING INSTRUCTIONS:
Roasted Quail with Citrus Herb Sauce
Brining & Roasting Quail
- Combine all ingredients in a large pot. Bring to a boil. Remove from heat and let cool to room temperature.
- Brine quail in refrigerator for 2 to 6 hours.
- Preheat oven to 500º.
- Grease a cast-iron pan or baking dish with butter. Place quail breast-side up without overcrowding. Roast for 10 minutes, then remove quail, baste with butter, and place back in over for another 6-10 minutes, or until desired doneness. Total cook time should be about 16-20 minutes.
- Remove from oven and serve topped with finishing sauce and a side of pumpernickel cornbread stuffing.
Finishing Sauce for Quail
- In a medium-sized pan over medium-high heat, sauté onion until soft. Add garlic, rosemary, and thyme and sauté until fragrant.
- Whisk in flour and cook for another 1-2 minutes. Add orange zest and wine. Reduce wine by half. Add stock and reduce until sauce is desired thickness. Remove from heat and top quail immediately.
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