Herb and Orange Quail
Go back to all recipesWritten by Jenny and Rick Wheatley Visit :
Visit authors websitePrep Time: 24 Hours - Cook Time: 15-25 min
Ingredients
6 whole quail, skin on
8 sprig(s) fresh thyme, leaves chopped
2 to 3 sprig(s) fresh rosemary, leaves only
4 sprig(s) fresh oregano, leaves chopped
5 clove(s) garlic, minced
Juice of 2 sweet oranges
Grated zest of 2 medium oranges
1/4 cup(s) Olive oil, plus extra
Juice of half a lemon
1/4 tsp Cumin
1/4 cup(s) chardonnay wine
2 each shallots, minced
1 tsp Kosher salt, plus extra
Freshly cracked pepper, to taste
Paprika, to taste
Instructions
Step #1 - To make the marinade, combine thyme, rosemary leaves, oregano, garlic, orange zest, orange juice, 1/4 cup of olive oil, lemon juice, chardonnay, cumin, shallot and 1 teaspoon of salt in a bowl. Whisk and set aside.
Step #2 - Rinse quail and pat dry with paper towels. Place them inside a large zip-top bag and pour in the marinade. Massage the bag to evenly distribute the marinade around the quail. Remove as much air from the bag as and then seal. Refrigerate quail for 24 hours, flipping the bag over occasionally.
Step #3 - One hour prior to cooking, take quail out of the refrigerator. Preheat oven or grill to 400 to 450 degrees Fahrenheit. Remove the quail from the marinade and pat dry with paper towels. Brush each bird with olive oil, rub with paprika and lightly season the inside and outside of each bird with salt. Lay them breast side up onto a rimmed cookie sheet and roast for 15-20 minutes or until the skin becomes golden and birds are just cooked through. If grilling, flip the birds halfway through to brown both sides. Serve hot.
