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Add a photoServings: 6
Ingredients
- 12 x Wild or possibly farm-raised quail (6 to 8 ounce ea)
- Â Â or possibly other small game birds necks removed
- 2 Tbsp. Coriander-Fennel Rub - (to 3 tbspns) (see recipe)
- Â Â or possibly seasoning of choice
- Â Â Polenta (see recipe)
- 2 Tbsp. Extra virgin olive oil
- 1 lrg Garlic clove minced
- Â Â Fresh rosemary or possibly parsley sprigs for garnish
Directions
- Preheat oven to 425 degrees. Grease a 9- by 9-inch baking dish.
- Season birds with rub. Set aside while you prepare the polenta. Pour polenta into baking dish.
- In a large skillet, heat oil and garlic over medium-high heat. Add in birds; thoroughly brown on all sides. Remove pan from the heat. Let birds cold till they can be handled without burning your fingers.
- Arrange quail in a circle by taking each bird and standing it upright in the polenta, breast meat facing out. Gently push the bird down into the polenta till it can stand by itself. Put the next bird alongside the first and repeat for the remaining quail.
- Bake for 12 to 15 min, till the juices run a rosy color when a bird is poked with a fork (don't overcook). Garnish with sprigs of fresh rosemary or possibly parsley.
- Yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 4g | |
| Recipe makes 6 servings | |
| Calories 40 | |
| Calories from Fat 40 | 100% |
| Total Fat 4.5g | 6% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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