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Quail
Preparation info
- Difficulty
Easy
Appears in
By Jennifer Paterson and Clarissa Dickson Wright
Published 1996
Quail are dear little mouthfuls, but as they are no longer wild they have very little flavour. However, they are very tender and good to eat when tarted up in various guises. These were excellent.
Ingredients
4 55 g 2 oz 2
Method
Melt the butter in a little frying pan, add the garlic and sauté gently until softened but not browned. Add the honey and lemon juice. Stir until mixed, then season generously with salt and pepper.
Place the quail in a small roasting tin and pour the contents of the pan over them. Brush the insides of the birds with some of the juices.