• 6servings

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Nutrition Info . . .

VitaminsA, B9, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 Wild or farm-raised quail (6 to 8 oz ea)

  2. Or other small game birds - necks removed

  3. 2 tablespoons 30ml Coriander-Fennel Rub - (to 3 tbspns) - (see recipe)

  4. Or seasoning of choice

  5. Polenta - (see recipe)

  6. 2 tablespoons 30ml Olive oil

  7. 1 tablespoon 15ml Garlic clove - chopped (large)

  8. Fresh rosemary or parsley sprigs - for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees. Grease a 9- by 9-inch baking dish.

  2. Season birds with rub. Set aside while you prepare the polenta. Pour polenta into baking dish.

  3. In a large skillet, heat oil and garlic over medium-high heat. Add birds; thoroughly brown on all sides. Remove pan from the heat. Let birds cool until they can be handled without burning your fingers.

  4. Arrange quail in a circle by taking each bird and standing it upright in the polenta, breast meat facing out. Gently push the bird down into the polenta until it can stand by itself. Put the next bird alongside the first and repeat for the remaining quail.

  5. Bake for 12 to 15 minutes, until the juices run a rosy color when a bird is poked with a fork (do not overcook). Garnish with sprigs of fresh rosemary or parsley.

  6. Yields 6 servings.


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