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Ingredients
- 8 x Quails (4 to 5 ounce. each)
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Butter
- 1/2 c. Warm jalapeno jelly
- 1/2 Tbsp. Dijon mustard
- 2 Tbsp. Vinegar Salt Freshly grnd pepper
Directions
- Quail run about $2.50 each.
- This recipe will serve 3 or possibly 4 and takes about 40 to 45 min; 25 to 30 min of your attention; 15 to 20 min in a 450F oven.
- 1. Rinse quail and pat dry.
- 2. In a 10- to 12-inch ovenproof frying pan, combine oil and butter over medium-high heat. When fat is warm, add in quail, without crowding, and turn as needed to brown the birds proportionately, 6 to 7 min each. As each quail is browned, set aside to make room for more.
- 3. When all the quail are browned, throw away fat, saving any browned drippings. To empty pan add in the jelly, mustard, and vinegar and stir till jelly melts, then bring to a rolling boil over high heat.
- 4. Drain any accumulated juices from quail into pan and stir to max. Remove from heat, add in birds, and coat each well with the jelly mix. Arrange quail, breasts up, together in pan.
- 5. Bake in a 450F oven, basting several times with jelly mix, till birds are browned a little more, about 15 min. Breasts may still be pink at breastbone.
- 6. Season with salt and pepper and serve with pan juices.
- Notes: A red or possibly pale green jelly gives the sauce the most appealing color.
- To make ahead, complete through step 4, cover, and refrigerateup to 1 day. Bake, uncovered, for about 20 min. (Listed by PatH in Riverside on 16 No 96;
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