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Quail With Orange Dressing - Country Living Holidays

Yield: 8 servings

Ingredients and directions for this recipe

6 Ready-to-cook quail 3 tb Balsamic vinegar
1/3 c Grand Marnier 1/4 ts Fresh thyme leaves or pinch
2 lg Heads Belgian endive -of of dried thyme
2 Navel oranges 1/4 ts Salt
Leaf lettuce (opt.) 1/4 lb Fresh mushrooms, sliced
3/4 c Walnut oil

1. Heat oven to 400-F. With kitchen scissors, cut each quail into
quarters. Place quail, cut side down, on rimmed baking sheet. Drizzle
with 2 T Grand Marnier.

2. Roast quail until meat feels tender when pierced with fork-15 to 20
minutes.

3. Meanwhile, trim ends off endive; separate, rinse, and drain
leaves. Peel and section oranges. Line platter with lettuce leaves,
if desired. Arrange endive around edge with an orange section in each
leaf.

4. In large bowl, combine walnut oil, balsamic vinegar, thyme, salt,
and remaining Grand Marnier. Add quail and mushrooms. Toss to coat
well. Spoon into center of platter. Serve warm.

Country Living Holidays/92 Scanned & fixed by Di Pahl & gg

See also:
Previous recipe Quail With Crawfish Dressing
Next recipe Quail With Red Plum Sauce

Or try one of these recipes:
Low-fat Vegetable Lasagne Roll-ups
Tex-mex Pinto Soup