Ingredients Jump to Instructions ↓

  1. 8ea OLIVE OIL x Â

  2. 1/2 cup SHALLOTS x

  3. 6 ea., minced GARLIC x

  4. 6 cloves, minced THYME x

  5. 3 TBS, fresh chopped ROSEMARY x

  6. 3 TBS, fresh chopped SALT x

  7. 1 tsp. PEPPER x

  8. 1 tsp. BLOOD ORANGE x

  9. 6 ea., juiced (equals 2 cups) WHITE WINE x

  10. 1 cup BUTTER x

  11. 4 TBS, chopped into small

Instructions Jump to Ingredients ↑

  1. Preparation : Marinate the quail in the olive oil, shallots, garlic, thyme, rosemary, salt and pepper for at least two hours before cooking. You can marinate the quail in the same pan that you will cook them in. Preheat oven to 350 degrees. Roast quail with the marinade for 1 hour until golden brown. While quail is roasting, combine blood orange juice and white wine in a saucepan and simmer the mixture until it has reduced to about half. You should be left with approximately 2 cups. When the quail are ready, take them out of the oven to rest for five minutes, meanwhile, whisk the butter into the reduced blood orange juice on low until the butter is completely incorporated into the sauce.


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