![]() You don’t even need a roasting pan! Simply lay them on a baking sheet. You’ll want to roast at a very high temperature for a fairly short time. (You could brine, using a variation of this chicken brine recipe, but quail are already pretty flavorful and small, so you run the risk of overwhelming them.)Īll you need is your quail and some oil and a bit of your favorite seasoning. There’s no flipping or turning or basting or brining. Roasting quail is incredibly easy, easier than nearly any other bird. But frozen quail is just as good! How to Roast Quail I lucked out and found my four quail fresh from the farmer’s market that day. If you’re in a big city, you’ll likely be able to find some in butcher’s shops or game markets. You can find quail in some supermarkets in the poultry section, though you may have to ask them to order in. If you want for more information on species, hunting, and plucking quail, Hank Shaw at Honest Food has some great information! Where do I buy Quail? While they vary in flavor and size a bit, they can all be cooked similarly. There are over 130 species of quail spread across both the old and new world. But since I don’t think anyone in my acquaintance other than me has ever had a partridge, let’s just call them little chickens. If you’re looking for a comparison, the most realistic would be the old world partridge. You’ll need to at least serve two per person to consider it a meal. So all-in-all, it felt very much like an evening at home with Dad. And then we watched an episode of Babylon 5. I made my family’s favorite green beens in yogurt and dill recipe and a butter mushroom sauce on the side. But this recipe is pretty darn close! (Dad hasn’t testing it yet though, so be warned!)īut Vasiliy still had qualms about the size of these birds, so I felt like I had to do something special. ![]() To this day, I still haven’t tasted quail that good. I remember thinking they tasted so delicious and I was always so impressed that dad had figured out how to cook quail.Ī great appetizer to serve with these little guys is this rustic chicken liver paté! He used to buy these vacuum-sealed packs of four quail and roast them up for he and I on nights when my mom worked. Lots of roasts and pies.Īnd today we’re going to cover one of those recipes today: roast stuffed quail. ![]() Because convince myself I’m just “heating the apartment.” So I’ve been cooking and baking up a storm the past few weeks. It really just means I can keep the oven on as long and as high as I like. ![]() And the more sweaters and cozy blankets and fuzzy socks. Not that I particularly mind a chilly apartment! The colder it is, the more hot chocolate I can justify. Which prompted us to finally take it out. This morning we could actually hear the 26 degree wind whistling around the corner of the building…through the cracks in our AC into our living room. Here in my little corner apartment in New York things are getting chilly! We were a little late in taking the air conditioner out this year, which meant the whole apartment was freezing for way longer than it should have been. Roast stuffed quail are an easy seasonal main course! They cook quickly and are full of rich flavor and fall stuffing like goat cheese, figs, and walnuts. I only link to products I genuinely trust and recommend. If you click on these links and make purchases, I may receive a small commission. ![]()
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