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Author Notes: We included this spicy delicacy in our book "Cooking with the Bible: Recipes for Biblical Meals." —Anthony Chiffolo
- 6 quail
- 1/2 cup brandy (or cognac)
- 1/4 cup vegetable oil
- 2 tablespoons white horseradish
- 1 tablespoon Balsamic vinegar
- 3 cloves garlic, crushed
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons five-spice powder
- 2 1/2 teaspoons paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- wild rice
- Cut the quail in halves with poultry shears. Rinse thoroughly. In a small bowl, mix the brandy, vegetable oil, horseradish, vinegar, garlic, brown sugar, and five-spice powder. Put the quail in a large plastic bowl with a lid (or use two bowls, if needed). Pour the brandy marinade over the quail; cover and refrigerate 4–8 hours, turning the bowl(s) upside down and shaking every so often.
- When well-marinated, discard the liquid and pat the quail dry. Lightly brush them with olive oil. Mix the paprika, thyme, salt, and pepper in a small bowl, then sprinkle over the quail. Cook the birds breast-side down in the broiler for 15–20 minutes, turning once or until crisp and well browned. Serve on a bed of wild rice if desired.
- This recipe was entered in the contest for Your Best Recipe with Horseradish
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