Roasted Louisiana Quail Elzey Recipe
Partially deboned and roasted. Served with Seasonal Gastrique and Seafood Boudin
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Ingredients
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Quail
Seasonal Gastrique
Seafood Boudin
Method
Preparing the Quail
- 1
Marinate and Roast
Preheat your oven to 375°F (190°C). In a bowl, mix olive oil, salt, black pepper, thyme, and minced garlic. Rub this mixture over the deboned quail and let marinate for 30 minutes. Place the quail on a baking sheet and roast in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (74°C).
Making the Gastrique
- 2
Prepare the Gastrique
In a saucepan, combine sugar and red wine vinegar over medium heat. Stir until the sugar dissolves. Add the seasonal fruit and bring to a simmer. Cook for about 10-15 minutes until the mixture thickens. Strain if desired and set aside.
Preparing the Seafood Boudin
- 3
Mix the Boudin
In a bowl, combine seafood, cooked rice, green onions, celery, bell pepper, and Cajun seasoning. Mix well until combined. Form into small sausage shapes.
Plating
- 4
Serve
Place the roasted quail on a plate, drizzle with seasonal gastrique, and serve with seafood boudin on the side.
