Herb-Crusted Quail

Herb-Crusted Quail is a flavorful and elegant dish that showcases tender quail coated in a fragrant herb blend, perfect for a Paleo American supper. The dish is complemented by a light drizzle of olive oil, enhancing the natural flavors of the game bird.

Ingredients

• Quail - 2 whole (about 250g each)
• Fresh rosemary - 1 tablespoon, chopped
• Fresh thyme - 1 tablespoon, chopped
• Fresh sage - 1 tablespoon, chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon - 1, juiced

Steps

1. Preheat your oven to 200°C (400°F).
2. In a small bowl, combine the chopped rosemary, thyme, sage, minced garlic, olive oil, salt, and pepper to create a herb marinade.
3. Rinse the quail under cold water and pat them dry with paper towels.
4. Carefully loosen the skin of each quail by gently sliding your fingers under it, being careful not to tear it.
5. Rub the herb marinade generously under the skin and all over the outside of each quail.
6. Place the quail on a baking sheet lined with parchment paper and drizzle the lemon juice over them.
7. Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 74°C (165°F) and the skin is golden brown and crispy.
8. Remove from the oven and let rest for 5 minutes before serving.

Nutrition

• Calories: 380
• Protein: 40 g
• Carbs: 2 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 600 mg
• Cholesterol: 120 mg
• Total Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in vitamins and minerals, including B vitamins and iron.

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