Broiled Marinated Quail

By Anthony Chiffolo
March 27, 2011
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Author Notes: We included this spicy delicacy in our book "Cooking with the Bible: Recipes for Biblical Meals."Anthony Chiffolo

Serves: 8-12

  • 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
  1. 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.
  2. 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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