Roasted Quail with Grapes and Rosemary

This roasted quail recipe is a simple yet elegant dish that's perfect for a special occasion. The quail is roasted until golden brown and crispy, and the grapes add a touch of sweetness and acidity. The rosemary adds a lovely herbaceous flavor. This dish is sure to impress your guests!

Quail is a small, game bird that has been eaten by humans for centuries. The earliest evidence of quail consumption dates back to the Neolithic period, and quail bones have been found in archaeological sites all over the world. Quail were once a popular food source for the wealthy and powerful, but they eventually became more common as hunting became more widespread. Today, quail is still enjoyed by people all over the world, and it is often considered to be a delicacy.

Prep time: 10 | Cook time: 25 | Serves: 4

Ingredients

• 4 quail
• 1 cup grapes
• 1 tablespoon olive oil
• 1 teaspoon rosemary
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a bowl, combine the quail, grapes, olive oil, rosemary, salt, and pepper.
3. Toss to coat.
4. Spread the quail and grapes on a baking sheet.
5. Roast for 20-25 minutes, or until the quail is cooked through.
6. Serve hot.

Why It Works

• The quail is roasted at a high temperature, which helps to crisp the skin and cook the meat evenly.
• The grapes add a touch of sweetness and acidity to the dish, which helps to balance out the richness of the quail.
• The rosemary adds a lovely herbaceous flavor to the dish, which helps to complement the other flavors.