Best 2 Rosemary Roasted Quail Recipes

Indulge in the delightful flavors of rosemary-roasted quail, a gourmet dish that combines the savory essence of succulent quail with the aromatic allure of fresh rosemary. This culinary masterpiece is a symphony of textures and flavors, featuring tender and juicy quail meat infused with the earthy notes of rosemary, garlic, and a hint of lemon. The recipe offers two enticing variations: a classic rosemary-roasted quail with a tantalizing herb butter, and a zesty lemon-rosemary quail that bursts with citrusy goodness. Both recipes provide step-by-step instructions, guiding you effortlessly through the process of preparing this delectable dish. Discover the art of roasting quail to perfection, ensuring succulent and flavorful results every time.

Here are our top 2 tried and tested recipes!

ROSEMARY ROASTED POTATOES

Rosemary Roasted Potatoes image

For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories side-dish

Time 1h8m

Yield 3 to 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

Steps:

Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve.

QUAIL

Quail image

Provided by Food Network

Categories main-dish

Time 12h15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 cups buttermilk
1/4 cup hot sauce
2 teaspoons chopped garlic
2 teaspoons black peppercorns
1 teaspoon cayenne pepper
4 whole quails, boneless and butterflied
Oil, for frying
2 cups all-purpose flour
2 cups self-rising flour
1 1/2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon white pepper

Steps:

For the brine: Combine the buttermilk, hot sauce, garlic, peppercorns and cayenne pepper in a large bowl. Submerge the quails in the brine and refrigerate for 12 hours.
Heat the oil to 300 degrees F in a deep pot.
Combine the flours, salt, black pepper, white pepper and cayenne pepper in a large bowl. Remove the quail from the brine and coat in the flour mixture. Fry the quail, 4 to 5 minutes.

Tips:

Choose the right quail: Look for plump, young quail with smooth, unblemished skin.
Prepare the quail: Rinse the quail inside and out and pat dry. Remove any excess fat or pinfeathers.
Marinate the quail: Marinating the quail in a flavorful mixture of herbs, spices, and oil will help to tenderize the meat and impart delicious flavor.
Roast the quail: Roast the quail in a preheated oven until the skin is golden brown and crispy and the meat is cooked through.
Serve the quail: Serve the quail hot with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

Roasted quail is a delicious and elegant dish that is perfect for a special occasion or a weeknight meal. With its crispy skin, tender meat, and flavorful marinade, roasted quail is sure to impress your guests. So next time you're looking for a new and exciting way to cook quail, give this recipe a try. You won't be disappointed!