I came up with this recipe by mixing and combining several of Nigella's quail recipes together. The honey in the marinade was inspired by the lovely St Tropez Chicken recipe in Feast. The touch of balsamic vinegar was inspired by a recipe for Buttered Quail with Balsamic Vinegar in Anna Del Conte's Gastronomy of Italy. As you can see in the picture, the quail comes out a lovely burnished bronze colour.
- 63 millilitres olive oil
- 63 millilitres red wine
- 1 tablespoon honey
- 1 teaspoon lemon juice
- 1 teaspoon balsamic vinegar
- 1 clove garlic (peeled and bruised)
- 1 small shallot (peeled)
- 4 butterfield quail (spatchcocked quail)
Bronze Baked Quail is a community recipe submitted by Psappha and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.