Miso Marinated Quail Recipes

ACHIOTE MARINATED QUAIL

Achiote Marinated Quail image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3/4 cup or 5.5 ounces achiote paste
1 bottle or 8 ounces birch beer or root beer
1/4 cup cider or seasoned rice wine vinegar
1 teaspoon cumin seed, toasted and ground
1teaspoon coriander seed, toasted and ground
1 tablespoon Mexican oregano
1 teaspoon salt
Pepper
1/4 cup honey
1 teaspoon smoke oil or liquid smoke
1/4 cup olive oil
8 whole quail, Bobwhite preferred or European style, partially boned

Steps:

Whisk all marinade ingredients together and marinate quail for at least one hour or up to 12 hours. Grill over hot coals or in grill pan. May be browned and baked in a preheated 350 degree oven for 20 to 30 minutes. Pull thigh away from breast of bird to check doneness?.no red should be visible or pierce breast with fork or toothpick ?.juices should run clear. These are small birds and will dry out if overcooked.

PAN-COOKED QUAIL, VIETNAMESE-STYLE

Pan-Cooked Quail, Vietnamese-Style image

Provided by Mark Bittman

Categories dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

8 quail
1 medium onion, chopped
1 tablespoon minced ginger
2 tablespoons minced garlic
1 tablespoon or more freshly ground black pepper
1/4 cup lime juice or rice vinegar
1/2 cup nam pla or soy sauce
4 tablespoons neutral oil, like grapeseed or corn
Chopped fresh cilantro, mint or Thai basil leaves (or a combination), optional
Lime wedges, optional

Steps:

Cut along each side of breastbone of each bird, then straight down through where thigh meets body to get 2 semi-boneless halves from each bird. (Don't worry if skin holding thigh and drumstick together separates.) Combine other ingredients except oil, herb and lime wedges and marinate for at least an hour, or overnight in a refrigerator, if you have time.
Drain quail of marinade and strain and reserve marinade. Pat birds dry. If you have a skillet large enough to hold quail in one layer, put oil in it; if not, put 2 tablespoons of oil in each of two skillets. Turn heat to high and, when oil is hot, sauté quail, skin-side down, until nicely browned, about 4 minutes. Turn and brown other side for 2 or 3 minutes, or until quail are cooked through. Remove to a platter and keep warm.
Lower heat and remove any excess fat from skillet (there may not be any). Add strained marinade, along with 1/4 cup water, and raise heat to high. Cook, stirring and scraping any browned bits from bottom of pan, until liquid is reduced to about 1/4 cup. Spoon over quail and serve immediately, garnished, if you like, with herbs and lime.

Nutrition Facts : @context http, Calories 466, UnsaturatedFat 16 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 7 grams, Sodium 2946 milligrams, Sugar 3 grams, TransFat 0 grams

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