| CATEGORY |
CUISINE |
TAG |
YIELD |
|
St. Louis |
Post3 |
6 |
servings |
INGREDIENTS
| 12 |
|
Wild or farm-raised quail; (6 to 8 oz ea) |
|
|
Or other small game birds; necks removed |
| 2 |
tb |
Coriander-Fennel Rub – (to 3 tbspns); (see recipe) |
|
|
Or seasoning of choice |
|
|
Polenta; (see recipe) |
| 2 |
tb |
Olive oil |
| 1 |
lg |
Garlic clove; chopped |
|
|
Fresh rosemary or parsley sprigs; for garnish |
INSTRUCTIONS
Preheat oven to 425 degrees. Grease a 9- by 9-inch baking dish. Season
birds with rub. Set aside while you prepare the polenta. Pour polenta into
baking dish. In a large skillet, heat oil and garlic over medium-high heat.
Add birds; thoroughly brown on all sides. Remove pan from the heat. Let
birds cool until they can be handled without burning your fingers. Arrange
quail in a circle by taking each bird and standing it upright in the
polenta, breast meat facing out. Gently push the bird down into the polenta
until it can stand by itself. Put the next bird alongside the first and
repeat for the remaining quail. Bake for 12 to 15 minutes, until the juices
run a rosy color when a bird is poked with a fork (do not overcook).
Garnish with sprigs of fresh rosemary or parsley. Yields 6 servings.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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