Recipe courtesy of Donna Leahy
Quail with Roasted Strawberry Chutney
- Yield: Serves 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 485
- Total Fat
- 28
- Saturated Fat
- 9
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 43
- Cholesterol
- 171
- Sodium
- 671
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.