Here at Noya Quail, we are always up for new and tasty ways to prepare meals using Quail meat and Quail eggs. Here are a few recipes we use ourselves, and a few that our visitors have submitted for you to try at home as well.
Basil & Garlic Stuffed Quail
Using 2 fresh quail per person, put 2 tsp Classico Traditional Basil Pesto and 1 clove freshly peeled garlic inside cavity of each quail. Rub oil from pesto on exterior of quail. Double up sheets of Aluminum foil in the length of all quail to be baked. Place the stuffed quail side by side and double cover them with aluminum foil, then roll sides and ends to create a sealed pouch. Cut 1/4 inch slits in top of pouch for steam to escape.
Place on baking sheet in preheated oven at 400 degrees for 1 hr. Remove and serve with Steamed Wild Rice and a sprig of fresh Basil for garnish...
Enjoy
Roast Quail with Cured Lemon
Salt and freshly ground black pepper to taste
2 tablespoons olive oil, divided
1/2 teaspoon cumin
1/4 teaspoon ground coriander
1 pinch cayenne pepper (optional)
4 whole quail
8 slices cured lemon, patted dry
1 cup chicken broth
1 slice cured lemon, minced
Preheat oven to 425 degrees F (220 degrees C).
Whisk 1 tablespoon olive oil, cumin, and coriander together in a large bowl; place quail in bowl and toss to coat quail completely.
Place 1 cured lemon slice in the cavity of each quail. Tie a piece of twine around the wings and under breast above the legs of each quail; tie legs together with twine.
Heat remaining olive oil in a large skillet over high heat. Cook quail in hot oil until browned on all sides, 2 to 4 minutes per side. Remove from heat. Turn each quail, breast-side facing up. Place 1 slice cured lemon on each quail breast and sprinkle each with cayenne pepper.
Roast in the preheated oven until slightly pink at the bone, 10 to 15 minutes.
Remove quail to a plate. Pour chicken broth into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until reduced by half, about 5 minutes. Stir minced lemon into broth mixture. Return quail to skillet and pour sauce over quail until heated through, 2 to 3 minutes.