Author Notes
We included this spicy delicacy in our book "Cooking with the Bible: Recipes for Biblical Meals." —Anthony Chiffolo
Ingredients
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6
quail
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1/2 cup
brandy (or cognac)
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1/4 cup
vegetable oil
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2 tablespoons
white horseradish
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1 tablespoon
Balsamic vinegar
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3
cloves garlic, crushed
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2 tablespoons
light brown sugar
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1 1/2 teaspoons
five-spice powder
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2 1/2 teaspoons
paprika
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1/2 teaspoon
dried thyme
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1/2 teaspoon
sea salt
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1/2 teaspoon
black pepper
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wild rice
Directions
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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.
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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.
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