Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Roasted Quail
- add review
- #49201
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 quail (8.25 pound size)
1 lemon, juiced
3 tablespoons extra-virgin olive oil
1 tablespoon cumin
salt and freshly ground black pepper
1 cup chicken stock
8 sprigs fresh curly parsley
directions
Rinse quail in cold water and pat dry with paper towels. Combine lemon juice, olive oil, and cumin in a large bowl and mix well. Season with salt and pepper. Add quail, stirring to coat evenly. Cover with plastic wrap and marinate in refrigerator overnight.
Preheat oven to 350 degrees F. Place quail breast side up in a large roasting pan. Pour marinade over quail and add chicken stock. Roast until juices run clear, about 25 minutes. (Although the quail is not brown and crisp, it will be cooked through.)
Transfer pan to top of stove and heat over medium-high heat for 1-2 minutes. Season juices with salt and pepper. Garnish quail with parsley.
Transfer quail and juices to a serving platter. Serve with rice, if desired.
added by
Jenean
nutrition data
641 calories, 42 grams fat, 1 grams carbohydrates, 60 grams protein per serving. This recipe is low in carbs.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
reviews & comments