Lemon Thyme Quail
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings with skin: about | - |
| cal | 357 |
| pro | 34 g |
| total fat | 23 g |
| sat. fat | 6 g |
| carb | 1 g |
| fibre | 0 |
| chol | 129 mg |
| sodium | 285 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 51 |
| vit A | 10 |
| vit C | 15 |
| folate | 5 |
The lemony thyme marinade mellows the robust taste of the quail.
Ingredients
- 2 tbsp chopped fresh thyme
- 2 tbsp olive oil, lemon juice and brandy
- 2 bay leaves, broken up
- 4 tsp fish sauce or soy sauce
- 1 tsp ground cumin
- 1/4 tsp pepper
- 1/4 tsp ground cloves
- 1 pinch cayenne pepper
- 6 quails, (about 2-1/2 lb/1.25 kg)
- Lemon wedges
Preparation
In small bowl, whisk together thyme, oil, lemon juice, brandy, bay leaves, fish sauce, cumin, pepper, cloves and cayenne pepper; set aside.
Using kitchen scissors, cut quails down each side of backbone; remove backbone. Turn, breast side up. Press firmly on breastbone to flatten; tuck wings behind back. Place in large shallow glass dish. Pour marinade over quail, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate, turning occasionally, for up to 24 hours.)
Brush off bay leaves and place quails, skin side down, on greased grill over medium heat; close lid and cook, turning once, for about 20 minutes or until just a hint of pink remains inside and juices run clear when thigh is pierced.
Serve with lemon wedges to squeeze over top.
Additional information :
Tip:
To roast in oven: Don't remove backbone and flatten. Marinate as directed. Brush off bay leaves; tuck wings behind back. With kitchen string, tie legs together. Place, breast side up, on foil-lined rimmed baking sheet. Roast in 425ºF (220ºC) oven for 15 to 20 minutes or until golden and crispy and juices run clear when thigh is pierced.
- Keywords : Main Course; Summer; Canada Day; Quail; Grill/Barbecue; Marinating;
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