Wednesday, June 16, 2010

Appalachian Roasted Quail

California QuailLovely little gem of a recipe that I found in Grandma's collection of cookbooks. This particular recipe for Roasted Quail is from the Mountain Cookbook, which is a compilation of recipes from the Southern Appalachian's. Gotta tell you this is real home cooking from the heart!

If you have never cooked a quail a good size and preparation comparison would be a Rock Cornish Hen, usually sold frozen in your grocery store's meat department. Quail, a popular game bird are appreciated in many cuisines, especially favored in French cooking. Today quail have been domesticated and more home cooks are finding the pleasures of cooking with this delicious bird.

This recipe for Roasted Quail is easy and very flavorful. Add sides of wild rice pilaf and steamed vegetables for a healthy, well-rounded meal. Set your oven to 275° and prep your baking dish by lightly greasing the bottom with butter.

Lightly salt quail; place a lump of butter inside each bird. Rub birds with mixture of flour and butter. Place breast side up in your prepared baking dish and bake for 1 hour or until internal temperature is 180 degrees. During the baking process baste frequently with sauce made of 1/4 cup water, 3 tablespoons melted butter, 1/2 cup cooking sherry and 1/4 teaspoon fresh or dried marjoram.

Doesn't that sound just lovely?