This is the first time I have cooked quail - they are just SO tiny, I felt a bit bad at cooking them!
However, they were just the right size for two meals for myself, though I would not like to make them for visitors as they are quite difficult to eat and I ended up eating them with "fingers"
The pomegranate sauce gave them a lovely flavour, and I had them with a baked potato and a salad.
Preparation Time: 10 minutes plus overnight in fridge
Cooking Time: 30 minutes
Makes: 2 servings
Ingredients 2 quails Bit of butter
¼ to ½ pomegranate 1 tsp olive oil
20 g white wine or dry sherry
For the marinade ½ tbsp oil
Juice of 1 lemon
1 garlic clove, finely chopped
1 bay leaf
¼ tsp black pepper, or to taste
Combine all the marinade ingredients and mix. Add the quails, cover and put in the fridge for at least 4 hours or overnight if possible, turning a few times.
Preheat the oven to 200° fan forced or 220° ordinary.
Put the olive oil in a saucepan and when it is hot, add the quails making sure the pan is big enough to hold them both side by side.
Brown them and when done, transfer to a roasting dish, once again next to each other (and not on top of each other).
Take the frying pan off the heat, but do not wash it as it will be used again.
Add the marinade liquid to the roasting tin and transfer the quails to the oven for about 20 minutes or until juices run out clear after piercing the thigh.
Meanwhile, cut the pomegranate in half.
Take out the red seeds from half of it.
Discard the white pith
When the quails are ready, remove them from the oven, and pour the juice from the pan into the frying pan. With heat turned quite high, and when it is bubbling, add the sherry.
Then put in the pomegranate seeds and cook till the sauce looks slightly glossy.
Pour this delicious juice over the quails, and serve.
I love Quail - I have a couple of recipes I've been wanting to cook for a few years now but it's so fiddly - but the taste is sensational. Quail, duck and chicken are the only meats I eat on occasion. I love the way Japanese BBQ the duck breast and season with just a little salt YUMMM. Well done on the recipe.