Sweet and spicy quail
If you haven’t had quail, it’s mild for a game bird, it’s one one of my favorite but and tell honestly it is very hard to cook perfect because the meat portion is so less !!
Be cautious not to overcook quail meat as it will become dry and tough. The quail is sufficiently cooked when the meat is slightly firm to the touch (similar to the feel of a cooked chicken breast) and juices run clear.
2 tbsp BBQ sauce
2 tbsp sesame seeds 1 tbsp sambal
3 tbsp sesame oil dark
4 tbsp Sriracha
2 tbsp honey 3 cloves garlic minced 1 tbsp ginger fresh, minced 1/4 cup white wine
1/4 cup soy sauce low sodium
2 tbsp vegetable oil
Combine all ingredients, excluding quail and vegetable oil, in large heavy-duty zip-top plastic bag and add quail. Seal, and chill 30 minutes, turning occasionally.
Preheat oven to 375 F degrees.
In an oven proof large skillet or a dutch oven, heat the oil over medium to high heat. Sear the quail on all sides until brown, be careful to turn often, since quails are so small they might burn quickly. Save left over marinade.
Roast quail in the oven uncovered for 15 to 20 min
minutes or until quail is done.
In the meantime, pour the marinade in a small pot and simmer over medium heat for 10 minutes, it should reduce a bit.
Pour marinade sauce over quail and serve hot with your favorite side dish.