Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Quail Roasted In Polenta

Yield: 6 servings

Ingredients and directions for this recipe

12 Wild or farm-raised quail;
-(6 to 8 oz ea)
Or other small game birds;
-necks removed
2 tb Coriander-Fennel Rub - (to 3
-tbspns); (see recipe)
Or seasoning of choice
Polenta; (see recipe)
2 tb Olive oil
1 lg Garlic clove; chopped
Fresh rosemary or parsley
-sprigs; for garnish

Preheat oven to 425 degrees. Grease a 9- by 9-inch baking dish. Season
birds with rub. Set aside while you prepare the polenta. Pour polenta into
baking dish. In a large skillet, heat oil and garlic over medium-high heat.
Add birds; thoroughly brown on all sides. Remove pan from the heat. Let
birds cool until they can be handled without burning your fingers. Arrange
quail in a circle by taking each bird and standing it upright in the
polenta, breast meat facing out. Gently push the bird down into the polenta
until it can stand by itself. Put the next bird alongside the first and
repeat for the remaining quail. Bake for 12 to 15 minutes, until the juices
run a rosy color when a bird is poked with a fork (do not overcook).
Garnish with sprigs of fresh rosemary or parsley. Yields 6 servings.

See also:
Previous recipe Quail Pie
Next recipe Quail Roasted With Vanilla, Coffee And Spices

Or try one of these recipes:
Low-fat Turkey Lasagna Sauce
Tex-mex Munch