Roast Quail with Pomegranate

Working with the beautiful recipes of Mimi Thorisson for the December issue of Food & Wine Italia inspired me to try my hand at cooking quail. What fun they are! This is a delicious, delicate and festive main dish that would be a beautiful addition to your holiday or New Year’s table. Pick up an issue of Food and Wine Italia to check out Mimi’s version with chestnuts and foie gras, a true treat!

Roast Quail with Pomegranate

  • 4 quails, cleaned
  • salt and pepper to taste
  • 4 tablespoons unsalted butter
  • a few small sprigs of rosemary
  • the seeds and juice from 1 pomegranate

Serves 4

Preheat the oven to 400°F/200°C. Rinse and pat dry the quails; season inside and out with salt and pepper.

Stuff the cavity of each quail with half a tablespoon of butter and a sprig of rosemary, then rub the quail all over with remaining butter. Truss the birds with kitchen twine to hold legs and wings tightly in place. Place in a roasting plan and brush with pomegranate juice. Cook in hot oven until golden brown and cooked through, 20 to 25 minutes, pausing once halfway through to rotate pan and brush with more pomegranate juice.

Remove from oven and let rest for 5 minutes before serving. Garnish with pomegranate seeds and fresh herbs.

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