Broiled Marinated Quail

Name: Broiled Marinated Quail
Ingredients: 6 quail; 1/2 cup brandy (or cognac); 1/4 cup vegetable oil; 2 tablespoons white horseradish; 1 tablespoon Balsamic vinegar; 3 cloves garlic, crushed; 2 tablespoons light brown sugar; 1 1/2 teaspoons five-spice powder; 2 1/2 teaspoons paprika; 1/2 teaspoon dried thyme; 1/2 teaspoon sea salt; 1/2 teaspoon black pepper; wild rice

13 ingredients

2 steps

Ingredients

6 quail
1/2 cup brandy (or cognac)
1/4 cup vegetable oil
2 tablespoons white horseradish
1 tablespoon Balsamic vinegar
3 cloves garlic, crushed
2 tablespoons light brown sugar
1 1/2 teaspoons five-spice powder
2 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/2 teaspoon black pepper
wild rice

Directions

1

Cut the quail in halves with poultry shears. Rinse thoroughly. In a small bowl, mix the brandy, vegetable oil, horseradish, vinegar, garlic, brown sugar, and five-spice powder. Put the quail in a large plastic bowl with a lid (or use two bowls, if needed). Pour the brandy marinade over the quail; cover and refrigerate 4-8 hours, turning the bowl(s) upside down and shaking every so often.
2

When well-marinated, discard the liquid and pat the quail dry. Lightly brush them with olive oil. Mix the paprika, thyme, salt, and pepper in a small bowl, then sprinkle over the quail. Cook the birds breast-side down in the broiler for 15-20 minutes, turning once or until crisp and well browned. Serve on a bed of wild rice if desired.