During my healing journey, I had many reactions to food. As my gut healed the foods I would react to would change. At one point I was even reacting to beef. That was one of the hardest dietary restrictions I’ve suffered through. I wanted a burger or a ribeye steak so bad I would have sold my soul!

However, this does mean that we’ve experimented with different game meats. We still eat a lot of wild game bison, venison, elk, and turkey are regulars on our menu. Tonight we tried quail for the first time. Blake has been trying to bag quail for a couple years now on his regular hunting trips and these little buggers are elusive. When I stumbled across a stack of frozen quail at Sprouts I snapped them up immediately.

I wasn’t sure how to cook these tiny birds at first but I decided that a bird is a bird and I made them the same way I would make a Cornish game hen. I decided since I need to take it easy on black pepper too, that I’d add a little cayenne pepper and they turned out pretty tasty.

These would pair well with any veggie, check out my grilled fennel recipe. The naturally sweet grilled fennel goes fabulously with the spiciness of the cayenne pepper on the quail!

Cayenne Roasted Quail

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• Author: Heather Cooan
• Prep Time: 10
• Cook Time: 30
• Total Time: 40 minutes
• Yield: 4 1x

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Description

Try something different for dinner tonight! Cayenne roasted quail is a great alternative to chicken.

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Scale 1x2x3x

Ingredients

• Four cleaned quail
• 1 tbs of extra virgin olive oil or your favorite oil
• 1 tbs of salt
• 1 tbs of cayenne pepper

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Instructions

• Pre-heat oven to 350*.
• Place the quail in a Pyrex baking dish.
• Drizzle olive oil over quail.
• Sprinkle salt and cayenne pepper over birds to taste.
• Bake for 30 minutes.

• Category: Mains
• Method: Roasting
• Cuisine: French

Keywords: cayenne roasted quail