Spatchcocked Quail with Mushrooms and Polenta

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About


  • 6 quail
  • 5 tablespoons olive oil
  • juice of one


Spatchcock the quails following the final recipe in this chapter, Roast Quail with Breadcrumbs and Herbs. Mix 4 tablespoons of the olive oil, lemon juice, and herbs with some salt and pepper, then rub this into the quails. Leave for at least one hour.

While the quails are marinating prepare the mushrooms and polenta. Heat the butter and remaining oil in a heavy frying pan; add the garli