Recipe courtesy of Donna Leahy

Quail with Roasted Strawberry Chutney

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  • Yield: Serves 6
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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


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Spoon the strawberry chutney around the quail and serve.