Quail and Grapes
- Total Time
- About 40 minutes, plus 1 hour marinating
- Rating
- Comments
- Read comments
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Ingredients
- 6jumbo quail, about 4 to 5 ounces each
- Salt and pepper
- 1½teaspoons grated garlic
- 6large rosemary sprigs, plus ½ teaspoon chopped
- 6large thyme sprigs, plus ½ teaspoon chopped
- 2tablespoons olive oil
- 6small red boiling onions (about ½ pound), peeled and quartered
- 1teaspoon balsamic vinegar
- 1pound grapes, cut into 6 small clusters
Nutritional analysis per serving (6 servings)
342 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 24 grams protein; 600 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse quail and pat dry. Season inside and out with salt and pepper. Put a small amount of grated garlic in each bird’s cavity, as well as the chopped rosemary and thyme. Drizzle birds with 1 tablespoon olive oil, and let marinate at room temperature for at least 1 hour. (You may refrigerate for several hours or overnight; bring to room temperature before roasting.)
- Step 2
Heat oven to 450 degrees. Place onions in a small ovenproof skillet or pie pan, and season with salt and pepper. Toss with balsamic vinegar and remaining 1 tablespoon olive oil to coat. Bake until slightly softened and caramelized, about 10 minutes. Set aside.
- Step 3
Spread remaining rosemary and thyme sprigs on a baking sheet or in a low-sided roasting pan. Lay quail on top of herbs, breast-side down. Roast for about 15 minutes, until puffed and lightly browned.
- Step 4
Turn birds breast-side up and surround with roasted onions and grape clusters. Continue roasting for 10 minutes more. If necessary, put birds under the broiler to crisp the skin. Let rest 10 minutes and serve.
Private Notes
Comments
I never made Quail before, though familiar with eating game birds I knew it would be a hit for our main Christmas meal. This bird is mildly gamey. The rosemary & thyme imparted their flavors complimenting the caramelized onions and grapes. Everything was simple which is what I was looking for. I wound up doubling the recipe and following it to a tee! It was delicious!
Delicious and easy. Looks impressive.
Would using full-sized red onions instead work?
I made this as written. I loved the roasted grape-roasted onion combination, will definitely use that again. I think this recipe might be better with Cornish Hens. The quail were a bit dry when cooked according to the recipe.
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