Jalapeño-Mustard Quail recipe

Ingredients:

8 quails (about 4-5 oz each).
1 tablespoon of olive oil.
1 tablespoon of butter.
½ cup of hot jalapeño jelly.
½ tablespoon of Dijon mustard.
2 tablespoons of vinegar.
Salt and freshly-ground black pepper.

Directions:

Rinse the quail and pat dry.

In a 12-inch ovenproof frying pan, combine the olive oil and butter over medium-high heat. Once the fat is hot, add the quail, and turn as needed to brown the birds evenly, (about 7-8 minutes each). As each quail is browned, set aside to make room for more.

Once the quail are browned, discard the fat, saving any browned drippings. To empty the pan add the jalapeño jelly, Dijon mustard, and vinegar and stir until jelly melts, then bring to a rolling boil over high heat.

Drain any accumulated juices from the quail into pan and stir to mix. Remove from the heat, add the quail, and coat each well with the jalapeño jelly mixture. Arrange quail, breasts up, together in pan.

Bake in a 450°F (230°C) oven, basting several times with jelly mixture, until the quail are browned a little more, about 15 minutes. Breasts may still be pink at breastbone.

Season with salt and freshly-ground black pepper and serve with pan juices.

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