Roasted quail with pomegranate molasses and port glaze
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Olive oil |
| ½ | teaspoon | Chopped fresh garlic |
| 1 | tablespoon | Chopped fresh shallot |
| 1 | tablespoon | Chopped fresh herbs |
| 6 | Semi-boneless quail | |
Directions
Mix all ingredients thoroughly and cover. Refrigerate for 4-6 hours or overnight.
CHEF DU JOUR MONIQUE BARBEAU SHOW #DJ9315 Quail Marinade:
Related recipes
- Baked quail
- Broiled quail
- Fininshing roasted quail with pomegranate molasses and po
- Finishing roasted quail with pomegranate molasses and por
- Grilled maple roasted quail
- Pan roasted quail
- Pan roasted quail with port sauce
- Pan-roasted quail
- Quail with chestnut seasoning and grapes
- Roast quail stuffed with foie gras
- Roast quail with cranberry madeira sauce
- Roast quail with grapes (fischer)
- Roast quail with juniper berries
- Roast quail with juniper berries ii (relish)
- Roast quail with juniper berries iii (quail)
- Roast quails with whisky marmalade sauce
- Roasted quail
- Roasted quail in pinot noir sauce w/wilted spinach
- Roasted quail pomegranate and port glaze part 1 of 2
- Roasted quail pomegranate and port glaze part 2 of 2