Marinated quail in the oven is a gourmet delight that combines the savory richness of tender quail meat with a flavorful marinade. Begin by rinsing the quail under cold water and patting them dry, ensuring a pristine start. The marinade, a tantalizing blend of minced garlic, olive oil, soy sauce, balsamic vinegar, honey, dried rosemary, and thyme, is accentuated by the zestiness of black pepper, salt, and fresh lemon juice. Each quail is meticulously coated in this aromatic mixture, absorbing the symphony of flavors in a refrigerated repose lasting at least two hours, though an overnight soak yields the best results.
Preheating the oven to 375°F (190°C) establishes the perfect environment for roasting. The quail, now imbued with their zesty marinade, are placed in a baking dish, the remaining sauce drizzled lovingly over them. As they roast for about 25-30 minutes, the oven works its magic, transforming the quail skin into a golden-brown crisp while the meat cooks to tender perfection. Halfway through, a basting ritual with the pan juices ensures that each quail retains its luscious moisture.
Once out of the oven, a brief resting period allows the juices to redistribute, enhancing every bite. A sprinkle of fresh chopped parsley adds a final touch of color and freshness. Served warm, marinated quail in the oven is an exquisite dish, celebrated for its succulent, depth of flavor, and the harmonious blend of herbs and spices. This dish is not just a meal but an experience of gourmet delight, perfect for special occasions or when you want to treat yourself to something extraordinary.
Ingredients
4 quail
4 cloves of garlic, minced
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup balsamic vinegar
2 tbsp honey
1 tsp dried rosemary
1 tsp dried thyme
1 tsp black pepper
1/2 tsp salt
Juice of 1 lemon
1/4 cup fresh parsley, chopped (optional for garnish)
Directions
1. Rinse the quail under cold water and pat them dry with paper towels.
2. In a large mixing bowl, combine the minced garlic, olive oil, soy sauce, balsamic vinegar, honey, dried rosemary, dried thyme, black pepper, salt, and lemon juice. Stir well to mix all the ingredients.
3. Place the quail in the bowl, making sure each bird is well coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, turning the quail occasionally to ensure even marination.
4. Preheat your oven to 375°F (190°C).
5. Remove the quail from the marinade and place them in a baking dish. Pour a little of the remaining marinade over the quail.
6. Roast the quail in the preheated oven for about 25-30 minutes, or until the skin is golden brown and the meat is cooked through. Baste the quail with the pan juices halfway through the cooking process to keep them moist.
7. Remove the quail from the oven and let them rest for a few minutes before serving. Garnish with fresh chopped parsley if desired.
8. Serve warm and enjoy!