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
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
Ingredients
- 4 cleaned quail
- 1 tbs extra virgin olive oil or your favorite oil
- 1 tbs salt
- 1 tbs cayenne pepper
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.
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