Roasted Quail with RosemaryFeatured by Bien Nacido Vineyards in the Platinum Wine Club.
An inspired quail recipe packed with wonderful flavors of rosemary, garlic, orange, soy sauce and red wine. Enjoy with a glass of the Bien Nacido 2014 Pinot Noir featured in our monthly wine club.Yield: 4
Prep Time: 150 Minutes
Cook Time: 30 Minutes
• 2 Oranges, cut into 8 sections each
• 8 Quails, rinsed and patted dry
• 4 Rosemary Sprigs, cut in half
• 4 Cloves Garlic, peeled and minced
• ¼ Cup Olive Oil
• Rosemary for Garnish
• 1/2 Cup Orange Juice
• 1/2 Cup Light Soy Sauce
• 1/2 Cup Red Wine
Combine the marinade ingredients & set aside.
Squeeze the juice from two of the orange sections over one of the quails, then rub the quail all over with the squeezed sections. Stuff the cavity with the half of a rosemary spring, an eighth of the minced garlic and a section of the squeezed orange. Secure the legs of the quail to the body by running a toothpick through a leg just above the thigh passing it through the cavity of the quail and into the other leg. Repeat the process with the remaining quails.
Place the birds in a bowl and cover them with the marinade. Refrigerate for at least 2 hours or, preferably, overnight.
Preheat the oven to 425 degrees. Remove quails from the marinade, keeping the excess marinade, and place the quails in a roasting pan. Brush the quails with the olive oil and place them in the oven. Roast for 20 minutes, stopping to baste with the marinade after 10 minutes.
Transfer the roasted birds to a serving dish, remove the toothpicks and garnish with rosemary.
The wines listed below are variety of Pinot Noirs from our various wine of the month clubs. Choose wines from our Platinum 90+ rated monthly wine club, our Garagiste Artisan Wine Club or our Gold Wine Club. Occasionally we also feature Pinot Noir in our International and Diamond quarterly Wine Clubs. Pinot Noir is a very food friendly wine. Just ask anyone from France, the Russian River Valley, Sonoma County or the Santa Maria Valley AVA for that matter.