Cooking instructions for quail recipe:
- 50g salt
- 1 litre water
- 2 bay leaves
- 4 whole plucked quail
- Lard, butter or olive oil
- 2 celery sticks (optional)
- Black pepper
- Lemon wedges (optional)
If you choose to brine your quail, boil the water with the salt and bay leaves, then turn off the heat and let cool. Submerge the quail in this brine for 2 to 6 hours.
Preheat your oven to 260°C, or if it doesn’t get that hot, as hot as your oven will go. This will take a little while for most ovens, up to 30 minutes. While the oven is preheating, take the quail out of the fridge and pat them dry. Coat with lard, olive oil or butter (your quail will be browner with melted butter) and salt generously. Set aside at room temperature while the oven heats.
When the oven is hot, get a small roasting pan or cast-iron frying pan and set the quail in it. They will want to tip over, so steady them with cut pieces of the celery stick. Try to prevent the quail from touching each other to speed the cooking process.
Roast the quail in the oven for 12 to 18 minutes. The lower end of the spectrum will give you quail that are juicy, succulent and a little pink on the inside — but pale. The higher end of the spectrum will give you a fully cooked, browner quail, but one that is at the edge of being dry. Your choice.
When you take the quail out of the oven, place on a cutting board and rest for 5 to 10 minutes. Use this time to make the wild game sauce of your choice, or just squirt lemon juice on the birds before serving.
This product has a shelf life of 5 days from the date of delivery. This pack contains 1 piece.
Product photography is representative only. Weights and portions will be as stated.