If you are having company for dinner, save this recipe. The first reason you will want to save it is because this recipe for roast quail is absolutely delicious. Quail is an exotic bird and one typically finds quail on the menu only in the very finest restaurants. The fact that you are going to cook your guests quail lets them know they are special.
The second reason to save this recipe is that it is the epitome of simplicity. It is ridiculously easy to make roast quail. A little olive oil, a little salt and pepper and 15 minutes in the oven are all you need to do to serve your guests this world class entree. That makes it the perfect company meal as you don't end up spending half the evening slaving over meal preparation. In fact, all the prep can be done ahead of time.
If you live in the Twin Cities, you can get quail at Byerly's. If your supermarket doesn't have quail, check out D'Artagnan ( www.dartagnan.com). Quail are small. While I typically serve one bird per person, linebacker types may wolf down three or more. I always make sure I have ample side dishes when I serve quail. This recipe serves four, but can easily be scaled up or down...the cooking time remains the same.
Fresh ground black pepper
- Preheat oven to 500º.
- Arrange quail, breast side up in a roasting pan (they should not touch each other). Rub oil all over the birds and season with salt and pepper.
- Roast for 15 minutes.
- Remove quail from oven and serve.
Wine pairing: Pinot Noir