Roast Quail

Roast Quail


Be the first to make this!

Quail stuffed with rosemary, thyme, parsley and orange zest, browned on the stove to seal in the juices then roasted in the oven until juicy and tender.


Serves: 6 

  • 6 quail
  • salt and pepper, to taste
  • 6 slices orange zest
  • 6 thyme sprigs
  • 6 rosemary sprigs
  • 6 parsley sprigs
  • 2 tablespoons olive oil
  • 60g butter
  • 1/2 cup verjuice

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Preheat oven to 230 degrees C. Wash quail then dry with paper towels.
  2. Season with salt and pepper. Place the zest, thyme, rosemary and parsley inside each quail then tie birds' legs with trussing string.
  3. In a casserole dish, brown the quails in the butter and oil over medium high heat. Stir in the verjuice and bring it to a boil for 30 seconds. Cover then pop them in the oven. Bake until done, about 15-20 minutes.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate