Roasted Quail with Citrus Herb Sauce Recipe

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
  • 1/2 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

Roasted Quail with Citrus Herb Sauce on a plate

COOKING INSTRUCTIONS:
Roasted Quail with Citrus Herb Sauce

Brining & Roasting Quail

  1. Combine all ingredients in a large pot. Bring to a boil. Remove from heat and let cool to room temperature.
  2. Brine quail in refrigerator for 2 to 6 hours.
  3. Preheat oven to 500º.
  4. 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.
  5. Remove from oven and serve topped with finishing sauce and a side of pumpernickel cornbread stuffing.

 

Finishing Sauce for Quail

  1. In a medium-sized pan over medium-high heat, sauté onion until soft. Add garlic, rosemary, and thyme and sauté until fragrant.
  2. 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.

PAIRINGS:
Roasted Quail with Citrus Herb Sauce

Chardonnay (Oaked)