Enter the quail. Super quick to cook. Smaller than chicken, tastier too. And it's becoming more and more accessible. You can find quail in the frozen section of Harris Teeter, Ingles (if you live in Western North Carolina, North Georgia, or Eastern Tennessee), and a few other grocers. You can also find it fresh at Publix, Whole Foods, and Earth Fare. Or you could buy from a local farmer. If all else fails, you can spend more time searching and waiting for quail than actually cooking it! If you want to order online, I recommend MacFarlane Farms (opens in a new window). They also sell yummy pheasant (you can see that recipe on my blog here-opens in a new window).
This recipe serves 2 (makes 4 quail). Easy to double or triple as you like, just add 10 minutes cook time for each 2 quail added.
For 4 Quail:
Salt, pepper, cherry juice, honey or maple syrup.
Preheat oven to 375.
In a small bowl, mix together ½ c. cherry juice and 3 tbsp
either honey or maple syrup.
Rinse off quail. Pat dry. Sprinkle with freshly ground salt
and pepper.
Place quail in baking dish. Pour over cherry/syrup mixture.
Bake for 20-25 min. on the top rack until done.
May sub grape or cranberry blends for the cherry juice. Must use 100% juice for this to work!
Enjoy!
