Rosemary Roasted Quail
Published June 8, 1996
- Total Time
- 40 minutes, plus overnight refrigeration
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Ingredients
THE MARINADE
½ cup orange juice
½ cup light soy sauce
½ cup red wine
THE QUAIL
2 oranges, cut into 8 sections each
8 quails, rinsed and patted dry
4 rosemary sprigs, cut in half
4 cloves garlic, peeled and minced
¼ cup olive oil
1 teaspoon finely chopped fresh rosemary, for garnish
Nutritional analysis per serving (4 servings)
16 grams carbs; 616 milligrams cholesterol; 1774 calories; 44 grams monosaturated fat; 26 grams polyunsaturated fat; 29 grams saturated fat; 111 grams fat; 3 grams fiber; 1580 milligrams sodium; 163 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the marinade ingredients and set aside.
- Step 2
Squeeze the juice from 2 of the orange sections over 1 of the quails, then rub the bird all over with the squeezed sections. Stuff the cavity with half of a rosemary sprig, an eighth of the minced garlic and a section of the squeezed orange. Secure the legs of the quail to the body by running a toothpick through a leg just above the thigh and passing it through the cavity of the bird and into the other leg. Repeat with the remaining birds.
- Step 3
Place the quails in a nonreactive bowl and cover them with the marinade. Refrigerate for at least 2 hours or, preferably, overnight.
- Step 4
Preheat the oven to 425 degrees. Remove quails from the marinade, reserving the excess, and place them in a roasting pan. Brush the quails with the olive oil and place them in the oven. Roast for 20 minutes, stopping to baste them with the reserved marinade after about 10 minutes.
- Step 5
Transfer the roasted quails to a platter, remove toothpicks and garnish with chopped rosemary. Serve immediately.
Private Notes