SKILL LEVEL: Expert
PREP: 10 minutes
COOKING: 25 minutes
MAKES: 2 servings
PAIRS WELL WITH: Spiced pilaf
SKILL LEVEL: Expert
PREP: 10 minutes
COOKING: 25 minutes
MAKES: 2 servings
PAIRS WELL WITH: Spiced pilaf
A much-loved meal around the south of the Eastern Kingdoms, these sweet and savory morsels are well worth the effort of making them. While ogres enjoy this dish as a light snack, polishing off a whole quail in a single crunchy bite, smaller races will find it’s most easily eaten with one’s hands.
6 quails
2 cloves fresh minced garlic
1 tablespoon fresh minced savory herbs (chef’s choice), divided
1 large red onion, cut into eighths
2 tablespoons olive oil, divided
1 teaspoon balsamic vinegar
2 tablespoons brown sugar
Pinch of nutmeg
Salt and pepper, to taste
1 /2 pound grapes, divided into small clusters
1 /4 cup apple cider
1. Preheat the oven to 450°F. Combine the minced garlic and the fresh herbs in a small bowl, then spread a little of the mixture inside each quail. Toss the onions with 1 tablespoon of the oil, balsamic vinegar, brown sugar, and nutmeg. Spread the onion mixture in the bottom of a roasting pan. Place the quail on top of the onions, breast side down. Cook for 10 minutes, then flip over. Brush with a little oil and sprinkle with salt and pepper.
2. Spread the clusters of grapes around the quail, pour the cider into the bottom of the pan, and return to the oven for another 10 to 15 minutes or so. If you’d like a more golden color, place the quail under the broiler for a few minutes until they are nicely browned.