Quail with Roasted Strawberry Chutney

Yield:
Serves 6
Ingredients
  • 12 semi-boneless quail (ask the butcher to prepare them)
  • Salt and pepper
  • 2 cups strawberries, hulled and quartered
  • 1 tablespoon unsalted butter, melted
  • 1/4 cup coarsely chopped green onion
  • 3 tablespoons brown sugar
  • 2 tablespoons Grand Marnier
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 tablespoon cider vinegar
Directions
  • Preheat oven to 400 degrees F.

  • Season the quail with salt and pepper to taste. Tie the legs of each quail together, and set the quail in a shallow roasting pan with the legs pointing up. Roast for 20 minutes.

  • In the meantime, combine the remaining ingredients in a medium bowl. Place the mixture in a shallow baking dish and roast alongside the quail 10-12 minutes, until the strawberries are just softened.

  • Spoon the strawberry chutney around the quail and serve.


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