Fowl, Quail – Welcome to Rosemarie's Kitchen

The very first time I served my family quail, I knew absolutely nothing about how to properly prepare the tiny birds. A search on the internet and you will discover “brine”; “Don’t brine”; “Bake”; “Broil” and so on. No one seems to agree on the “proper” or “correct” way to handle quail. The one thing all these well-intended advisers had in common is that Quail is touchy – if not properly prepared; you will have dried out meat. The same can be said about Cornish Game Hens. So I’ve decided to approach Quail in the same way I do Game Hens. Naturally, the roasting time will need to be greatly reduced. My biggest advise now that I have prepared a quail or three is this – when you remove the quail from its packaging, try not to laugh. The urge will be there. Poor birds with their skinny little bird legs! Even after being stuffed with herbs and citrus, they remain skinny, funny looking creatures.

Although this marks my second share on the subject of roasting quail, it was actually my first attempt at roasting Quail. The recipe I used was an adaptation of a Cornish hen recipe that was delicious. As luck would have it, the recipe worked very nicely for quail as well. I have since learned that a little common sense and a lot of aromatics will render delicious although be it tiny birds.

If you are feeling a bit adventurous, you might also want to try Quail stuffed with Vegetable Rice. Either recipe would be a delight to serve at a small, intimate New Year’s Eve supper.

Quail with Lemon, Rosemary and Garlic
12 Quail
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
1/3 cup white wine
1/3 cup chicken broth
4 sprigs fresh rosemary, for garnish

Preheat oven to 425 degrees.

Rub quail with 1 tablespoon of the olive oil. Lightly season quail with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each bird. Arrange in a large, heavy roasting pan, and arrange garlic cloves around birds. Roast in preheated oven for 10 minutes.

Reduce oven temperature to 325 degrees. In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over birds. Continue roasting about 10 minutes longer, or until birds are golden brown and juices run clear. Baste with pan juices every few minutes.

Transfer birds to a platter, pouring any cavity juices into the roasting pan. Tent birds with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut birds in half lengthwise and arrange on plates. Spoon sauce and garlic around birds. Garnish with rosemary sprigs, and serve.

On Father’s Day Weekend a few years back, my guys and I attended the annual Pirate Festival in Vallejo, California. There are all sort of vendors on hand to sell you everything from an eye patch to a full pirate costume. There are story tellers and entertainers wandering about. Why, there’s even a cannon ball battle in the bay. One of my favorite things to do at just about any festival is to eat. Why? Because you get to sample things that are out of the norm. Since the Pirate Festival is in itself a celebration of bygone days, even the foods offered are of a time long ago. Let’s face it, things like quail roasted on a primitive spit over an open fire isn’t something you can get just about any time you please. All the smoke from the various cooking fires and the smells drifting through the air gets your taste buds primed for what you know is going to be a treat.

There’s something down right medieval about ripping those tiny birds apart with your hands and sucking the meat from the bones. To be surrounded by pirates, with cannons firing in the bay and bagpipes playing in the distance – oh such a life!

One afternoon was all it took for me – I was hooked! I had to find a market that carried Quail. I had to experiment with them in my kitchen. These are such strange little birds. There is something oddly unsettling about cooking such tiny birds. Their skinny little legs remind me of frog legs.

Eating quail is so – primitive. I’m sure there must be a proper; delicate way to approach the little birds. If there is, I haven’t found it. We pretty much tear into them. When fully cooked, their legs practically fall of the body. About all you can do with tiny legs is sort of suck what little meat there is off the bone. As for the breast, just rip into them with your fork and give a good twist. No cutting necessary.

Two quail per person seems to be the norm for serving according to most recipes, but in reality it’s more like three. Quail has a slightly gamey flavor. Not like deer or elk, but it is there none the less.

The rice with this dish is awesome! Similar to bacon fried rice; except there are no eggs in the dish. Packed with flavor from the bacon and the birds, it’s a wonderful blend of sensations. Words cannot do justice to the rice. Layers upon layers of texture and flavors accumulating within each grain of rice. Delicious!

Quail with Vegetable Rice
4 bacon strips, halved
8 quail (about 2 pounds)
1 cup shredded carrots
6-8 Asparagus Tips
1/2 cup sliced green onions
1/2 cup minced fresh parsley
2 Cups Chicken Broth
1/2 Cup Chicken Stock
1 cup uncooked long grain rice
1/2 teaspoon salt
1/4 teaspoon lemon-pepper seasoning

In a large skillet over medium heat, cook bacon until almost crisp. (You will want the bacon to drape over the birds).

Remove bacon; drain, reserving 2 tablespoons drippings. Brown quail in drippings. Remove and transfer to a baking sheet. Tent with foil and hold in a warm oven.

Sear asparagus tips in the now empty pan with bacon dripping. Remove and set aside.

Saute carrots, onions and parsley in drippings until tender. Add broth, rice, salt and lemon-pepper; bring to a boil.

Place quail over rice; place one half bacon strip on each. Lay seared asparagus tips on top. Reduce heat; cover and simmer for 25 minutes or until the rice is tender, most of the liquid is gone and quail are cooked.

Remove quail to baking sheet, leaving bacon and asparagus with rice. Pop quail under broiler for about 2 minutes, just long enough to “crisp” without drying out.

Bed rice on serving platter. Arrange quail around rice and serve.

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