NEBRASKAland

NEBRASKAland December 2018

NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.

Issue link: http://mag.outdoornebraska.gov/i/1057682

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52 NEBRASKAland • DECEMBER 2018 Herb and Citrus Roasted Quail By Jenny Nguyen-Wheatley Little birds make the best finger food. W hole quail are nearly impossible to eat with a fork and knife, so for this recipe, put those utensils away and bite in. This is drinking food at its best. Enjoy with a cold mug of ale along with other finger-friendly sides and snacks. If you are not a hunter but would like to try this recipe, check out the Asian Market in Omaha for frozen whole quail. They are similar to wild birds. Servings: 2-3 Prep Time: 24 hours Cooking Time: 15-25 minutes Ingredients: • 6 whole quail, skin on • 2-3 fresh sprigs of rosemary, leaves only • Small bunch of fresh thyme • 5 cloves of garlic, crushed or minced • Grated zest of 2 medium oranges • Juice of 2 oranges • ¼ cup of olive oil, plus extra • Juice of half a lemon • ¼ cup of chardonnay • ¼ teaspoon of cumin • ¼ cup of white onion, minced • Kosher salt, to taste • Freshly cracked pepper, to taste • Paprika, to taste 1. To make the marinade, rub rosemary leaves and thyme sprigs (keep whole if tender) between your fingers and palms and then place into a large bowl. Next add garlic, orange zest, orange juice, ¼ cup of olive oil, lemon juice, chardonnay, cumin and onion. Whisk and set aside. 2. Rinse quail under cold water and pat dry with paper towels. Sprinkle salt on the outside and inside of each bird and place them inside a large zip-top bag. Give the marinade another good whisk and pour it into the bag. Remove as much air from the bag as possible before sealing. Refrigerate for 24 hours. Flip the bag over occasionally. 3. Take quail out of the refrigerator one hour prior to cooking. Preheat your oven to 450 degrees Fahrenheit – at least 400 if your oven doesn't go that high – and once preheated, allow the oven an additional 30 minutes to get nice and hot. If you like, you can grill the quail instead over direct medium- high heat. 4. Remove the quail from the marinade and pat dry with paper towels. Brush each bird generously with olive oil, then rub with paprika and a light dash of salt. Place them onto a rimmed cookie sheet and roast for 15-20 minutes or until the skin becomes brown and the bird is just cooked through. (You can tie the legs together with cooking twine to keep the birds from touching on the cookie sheet.) Serve immediately. ■ This recipe and photograph originally appeared on Jenny's blog at foodforhunters.com. PHOTO BY JENNY NGUYEN-WHEATLEY

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