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LOCATION: Recipes >> Poultry >> Roast Quail 02

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Roast Quail with Savory and Roast Tomatoes
Yield: 2 servings

2 tomatoes
1 tb fresh thyme
1 tb fresh savory; chopped
2 tb bread crumbs
2 tb olive oil
4 quail
salt and pepper
12 sprigs fresh savory
1 red bell pepper sliced vertically
8 fresh mushrooms
fresh thyme and savory

Remove the tops from the tomatoes and core. In a small bowl, mix
the thyme, savory, bread crumbs, and 1 tb. oil. Divide the herb
mixture among the tomatoes, then set them in a small baking pan.

Preheat the oven to 425 degrees F.

Wash and dry the quail. Rub the birds inside and out with salt
and pepper, then place 3 savory sprigs in the cavity of each. Set
on a rack in a roasting pan and roast for approximately 25 minutes.
The birds should be golden brown all over. If they are cooked but
not brown, run them under the broiler.

After the quail have cooked for 10 minutes, put the tomatoes in
the oven. Coat the pepper strips and mushrooms with the remaining
oil and place them in the oven 5 minutes later. The vegetables
should be cooked tender, but not soft, when the quail is ready.
Season with salt and pepper and place 2 quail on each serving plate.
Garnish with thyme and savory.


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