Name: Thessalian Quail
Yield: Serve 1 per head
Cuisine: Greek
Ingredients: rind of ½ orange, cut into julienne strips; juice of 1 lemon; 6 quails; 4 tablespoons olive oil; 12 Greek olives; 3 tablespoons flat-leaf parsley; ½ cup pine nuts, toasted; 3 whole cloves; salt and pepper; 1-2 sprigs of thyme; 1 onion, chopped; 4 juniper berries, crushed; 2 bay leaves; ½ cup red wine; 2 ounces fresh bread crumbs (about 1 cup)

Preparation info

Serve
1
per head

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

The lemons from this part of Greece are particularly highly scented and the dish becomes infused with their scent. We can’t quite hope for that with supermarket lemons but this is still a delicious recipe. You can also cook wild duck in this fashion.

Ingredients

6 quails
juice of 1 lemon
4 tablespoons

Method

Rub the birds inside and out with half the lemon juice, half the olive oil, and some salt and pepper. Crumble the bay leaves together with the thyme, juniper berries, cloves, and orange rind.

Preheat the oven to 375°F. Heat the remaining olive oil in a pan and gently fry the br