GRILLED QUAIL WITH POMEGRANATE-ORANGE BBQ SAUCE AND TABOULI WITH QUINOA AND SHREDDED KALE
Steps:
- For the tabouli: Place the quinoa in a medium saucepan, cover with 1 3/4 cups cold water and season with salt and pepper. Bring to a boil, cover, lower the heat and cook until the water is absorbed and the quinoa is tender, 18 to 20 minutes. Remove the lid, fluff with a fork and let cool slightly.
- Put the quinoa in a large bowl; add the tomatoes, mint, kale, cucumbers and onions and mix to combine. Whisk together the olive oil and lemon and orange zests and juices, and season with salt and pepper. Add the dressing to the salad and toss to combine. Cover and refrigerate for at least 1 hour before serving. The longer the salad sits the better the flavors become.
- For the pomegranate-orange BBQ sauce: Heat the oil in a medium saucepan over medium heat; add the onions and cook until soft. Add the pomegranate juice, orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks and orange zest and cook until reduced by half. Add the ketchup and cook for 15 minutes.
- Remove from the heat, whisk in the mustard, salt and pepper and let cool slightly. Remove the cinnamon sticks before using. Remove about 1 cup of the sauce for serving.
- For the quail: Heat the grill to medium high for direct grilling. Brush the quail with canola oil and sprinkle with salt and pepper. Put breast-side down on the grill and cook about 3 minutes. Flip, brush with the barbecue sauce, cover the grill and cook another 3 to 4 minutes.
- Transfer to a platter and serve with the reserved barbecue sauce and the tabouli.
QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE
Provided by Mark Bittman
Categories dinner, easy, quick, one pot, roasts, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 572 milligrams, Sugar 9 grams
SEASONED ORANGE QUAIL
I found this recipe in the "Australian Women's Weekly - French Cooking Made Easy" cookbook. The stuffing and seasoning sounds really delicious and the whole dish looks quite posh. I plan on trying it for my next dinner party. The description in the book is as follows: Quail are quite easy to bone out, especially if you use a scalpel or a small sharp pointed knife. Boning out and seasoning can be done the day before cooking; keep covered in refrigerator. The seasoned uncooked quail can be frozen for up to 2 weeks, thaw overnight in refrigerator before cooking. This recipe is not suitable to microwave.
Provided by Zoeviews
Categories Quail
Time 45m
Yield 6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 526.2, Fat 32.2, SaturatedFat 10.9, Cholesterol 171.4, Sodium 671.5, Carbohydrate 17.9, Fiber 1.6, Sugar 3.1, Protein 36.7
FIVE SPICE GRILLED QUAIL
My husband loves grilled quail and this is the recipe he uses. I prefer to marinate 8 hours. When cooking game birds, the juices will be slightly pink when thoroughly cooked.
Provided by ratherbeswimmin
Categories Quail
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the marinade: In a small bowl, mix together all the marinated ingredients.
- Put the quail in a large heavy-duty plastic zip-top bag.
- Pour in the marinade (if one bag isn't big enough, then use two bags and divide the marinade).
- Press the air out of the bag and seal tightly.
- Shake gently to distribute the marinade.
- Refrigerate 1-8 hours and turn occasionally.
- Take the quail out of the bag and throw away marinade.
- Pat quail dry with paper towels.
- Lightly brush the quail with vegetable oil.
- In a small bowl, add all the seasoning blend ingredients; stir to combine.
- Sprinkle seasoning blend over quail.
- Grill with breast side down over INDIRECT medium heat for 15-20 minutes or until the juices are slightly pink (turn once halfway through grill time).
Nutrition Facts : Calories 780.2, Fat 47.8, SaturatedFat 11.4, Cholesterol 215.5, Sodium 878.9, Carbohydrate 10.2, Fiber 0.2, Sugar 7.6, Protein 56.7
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13 EASY QUAIL RECIPES YOU HAVE TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Jan 4, 2023Category Dinner, Recipe Roundup
- Buttermilk Fried Quail. Buttermilk-fried quail is an exquisite dish that will tantalize your tastebuds with its perfect combination of light yet rich flavors.
- Southern Fried Quail. If you’re a fan of soul food, prepare to take your taste buds to new heights with this delightful dish! You get an amazing blend of sweet and savory flavors, making this a meal like no other.
- Oven Roasted Quail. Oven-roasted quail is the kind of dish everyone wants seconds of. Not only does this savory treat satisfy avid meat eaters, but the addition of zesty spices provides an extra kick you’ll love.
- Grilled Quail with South Carolina Barbecue Sauce. Are you looking for a tasty new twist on a barbecue classic? Then try out this delectable grilled quail recipe!
- Butterflied Quail with an Orange, Cumin, and Brown Sugar Glaze. Between the gamey meat, citrus, and warm cumin, this recipe packs a punch of flavor that’s truly unforgettable.
- BBQ Quail, Southwest Style. Packed with sage, onions, and chiles, each bite of this southwestern quail is bound to leave you drooling. You’ll love the exotic flavor sensation, and the tender meat is to die for.
- Slow Cooker Quail Tacos. Quail tacos are a unique way to liven up your dinner table. And with the help of a slow cooker, these babies can become a delicious reality with little to no work on your end.
- Crockpot Quail. If you’re in the market for an exquisite dish that’s guaranteed to impress, this one has all the zingy flavors you’ll need. From the tender onions to the bright white wine and salty Parmesan cheese, you’ll love this simple Crock Pot Quail.
- Stuffed Quail. Tart, lemony figs with salty goat cheese and gamey quail is about as decadent as dinner gets. The walnuts provide buttery crunch and nuttiness, while the honey ensures every forkful is loaded with syrupy richness.
- Braised Quail with Mushrooms. Braised quail with mushrooms is a sensory delight that’s perfect for any occasion. The mix of earthy mushrooms, succulent quail, and rich sauce creates a truly unique flavor experience.
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