Herb and Citrus Roasted Quail

Whole quail are nearly impossible to eat with a fork and knife, so for this recipe, put those utensils away and bite in.

This is drinking food at its best. Enjoy with a cold mug of ale along with other finger-friendly sides and snacks, such as pub chips, steamed artichokes and stuffed mushrooms.

I tried going fancy with these quail once, but fair warning, greasy hands may result in dangerous flying forks.

If you can't hunt quail or don't have access to wild birds, try looking for quail in the frozen section of your nearest Asian grocery store. These domestic birds taste and look similar to wild birds.

Servings: 2-3
Prep Time: 24 hours 
Cooking Time: 15-25 minutes
Ingredients:
- 6 whole quail, skin on
- 2-3 fresh sprigs of rosemary, leaves only
- 8 sprigs of fresh thyme, leaves chopped
- 4 sprigs of fresh oregano, leaves chopped
- 5 cloves of garlic, minced
- Grated zest of 2 medium oranges
- Juice of 2 sweet oranges
- 1/4 cup of olive oil, plus extra
- Juice of half a lemon
- 1/4 cup of chardonnay wine
- 1/4 teaspoon of cumin
- 2 shallots, thinly sliced
- 1 teaspoon of Kosher salt, plus extra
- Freshly cracked pepper, to taste
- Paprika, to taste

1. To make the marinade, rub rosemary leaves between your fingers/palms and then place into a large bowl. Next add thyme, oregano, garlic, orange zest, orange juice, ¼ cup of olive oil, lemon juice, chardonnay, cumin, shallot and 1 teaspoon of salt. Whisk and set aside.   

2. Rinse quail under cold water and pat dry with paper towels. Place them inside a large zip-top bag. Give the marinade another good whisk and pour it into the bag. Massage the bag to distribute marinade around the quail. Remove as much air from the bag as possible before sealing. Refrigerate for 24 hours. Flip the bag over occasionally.  

3. Take quail out of the refrigerator one hour prior to cooking. Preheat oven to 400 to 450 degrees Fahrenheit – you can also grill the quail as well. Remove the quail from the marinade and pat dry with paper towels. Brush each bird well with olive oil, rub with paprika and a light dash of salt on the outside and inside of birds. Place them onto a rimmed cookie sheet and roast for 15-20 minutes or until the skin becomes golden and birds are just cooked through. Serve immediately.