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Herb-Stuffed Quail
Delight in the exquisite flavors of Herb-Stuffed Quail, a dish that embodies elegance and sophistication. The tender quail is lovingly stuffed with a fragrant medley of fresh herbs, creating a harmonious symphony of taste that dances on your palate. This recipe is inspired by centuries of culinary tradition, where game birds have graced the tables of royalty and fine dining establishments. Perfect for special occasions, this dish pairs beautifully with roasted vegetables or a refreshing salad, making it an unforgettable dining experience for you and your guests.
Ingredients
- Quail
- 4, cleaned and prepared
- Olive oil
- 3 tablespoons
- Garlic
- 4 cloves, minced
- Fresh sage
- 4 leaves
- Fresh thyme
- 4 sprigs
- Fresh rosemary
- 4 sprigs
- Black pepper
- 1 teaspoon, freshly ground
- Salt
- 1 teaspoon
- Lemon juice
- 1 tablespoon (optional, for added brightness)
- Chicken broth
- 1 cup (for basting)
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse the quail under cold water and gently pat dry with paper towels to ensure crispy skin.
- In a small bowl, whisk together the minced garlic, salt, freshly ground black pepper, and olive oil to create a flavorful rub.
- Rub the garlic mixture generously all over the quail, including the cavity, to infuse the meat with deep flavor.
- Stuff each quail with a sprig of rosemary, a sprig of thyme, and a sage leaf, ensuring the herbs are nestled inside for maximum aromatic impact.
- If desired, drizzle the inside of the quail with lemon juice for added brightness.
- Place the stuffed quail on a baking sheet or in a roasting pan, breast side up.
- Pour the chicken broth into the roasting pan to keep the quail moist during cooking.
- Roast in the preheated oven for 25-30 minutes, or until the quail is cooked through, golden brown, and the juices run clear when pierced.
- Baste the quail with the chicken broth halfway through cooking for extra juiciness.
- Remove the quail from the oven and let them rest for 5-10 minutes before serving to allow the juices to redistribute.
- Serve the herb-stuffed quail with your choice of side dishes, such as roasted root vegetables or a fresh greens salad for a complete meal.
Tips
- For a twist, consider adding chopped nuts, like pistachios or walnuts, to the herb stuffing for added texture and flavor.
- Pair the dish with a light white wine, such as Sauvignon Blanc, to complement the herbaceous flavors.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 30 minutes Calories: 320 Fat: 20g Carbs: 2g Protein: 30g Sodium: 300mg Sugar: 0g
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