Quail and Grapes

Name: Quail and Grapes
Total time: 40 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 6 jumbo quail, about 4 to 5 ounces each; Salt and pepper; 1 1/2 teaspoons grated garlic; 6 large rosemary sprigs, plus 1/2 teaspoon chopped; 6 large thyme sprigs, plus 1/2 teaspoon chopped; 2 tablespoons olive oil; 6 small red boiling onions (about 1/2 pound), peeled and quartered; 1 teaspoon balsamic vinegar; 1 pound grapes, cut into 6 small clusters

By David Tanis

Total Time: About 40 minutes, plus 1 hour marinating
Rating: 5(111)
Notes: Read community notes

Featured in: Quail Is Worth a Second Thought

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 to 6 servings

6jumbo quail, about 4 to 5 ounces each
Salt and pepper
1½teaspoons grated garlic
6large rosemary sprigs, plus ½ teaspoon chopped
6large thyme sprigs, plus ½ teaspoon chopped
2tablespoons olive oil
6small red boiling onions (about ½ pound), peeled and quartered
1teaspoon balsamic vinegar
1pound grapes, cut into 6 small clusters

Ingredient Substitution Guide

Preparation

Step 1
Rinse quail and pat dry. Season inside and out with salt and pepper. Put a small amount of grated garlic in each bird’s cavity, as well as the chopped rosemary and thyme. Drizzle birds with 1 tablespoon olive oil, and let marinate at room temperature for at least 1 hour. (You may refrigerate for several hours or overnight; bring to room temperature before roasting.)
Step 2
Heat oven to 450 degrees. Place onions in a small ovenproof skillet or pie pan, and season with salt and pepper. Toss with balsamic vinegar and remaining 1 tablespoon olive oil to coat. Bake until slightly softened and caramelized, about 10 minutes. Set aside.
Step 3
Spread remaining rosemary and thyme sprigs on a baking sheet or in a low-sided roasting pan. Lay quail on top of herbs, breast-side down. Roast for about 15 minutes, until puffed and lightly browned.
Step 4
Turn birds breast-side up and surround with roasted onions and grape clusters. Continue roasting for 10 minutes more. If necessary, put birds under the broiler to crisp the skin. Let rest 10 minutes and serve.

Ratings

5 out of 5

111 user ratings

Have you cooked this?

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Special Christmas Dinner6 years ago

I never made Quail before, though familiar with eating game birds I knew it would be a hit for our main Christmas meal. This bird is mildly gamey. The rosemary & thyme imparted their flavors complimenting the caramelized onions and grapes. Everything was simple which is what I was looking for. I wound up doubling the recipe and following it to a tee! It was delicious!

Penny1 year ago

Delicious and easy. Looks impressive.

anastasia3 years ago

Would using full-sized red onions instead work?

Pat3 years ago

I made this as written. I loved the roasted grape-roasted onion combination, will definitely use that again. I think this recipe might be better with Cornish Hens. The quail were a bit dry when cooked according to the recipe.

hazelfield3 years ago

A perfect fall or winter roasted game dish - chukar partridge, quail, poussin pheasant- use large black grapes in season, Put grapes in with the birds at the beginning, finish with splash of port

doggerelblogger3 years ago

Made w Cornish hens so the cooking times were a bit off - never would have browned up without broiling. Roasted grapes were great - easily could have been added from the beginning...

Special Christmas Dinner6 years ago

Private notes are only visible to you.