Oven-Baked Quail: GEORY KAVKAZ

1. INGREDIENTS (Serves 4–6)

• 8–10 whole quails (~250–300 g each), cleaned and patted dry
• 4 tablespoons animal fat (lamb/beef tallow) or vegetable oil
• 4 garlic cloves, crushed or sliced
• 2 teaspoons coarse salt, 1 teaspoon freshly ground black pepper
• 1 teaspoon paprika or smoked paprika (optional—for color & warmth)
• 2 teaspoons dried herbs (thyme, rosemary, oregano, or Caucasus blend)
• Half a lemon, sliced (optional—for brightness)
• 200 ml water or light broth (to keep birds moist during bake)
• Optional garnish: fresh parsley or dill

2. PREP & MARINATE

1. Score the quail lightly—small cuts help fat render and seasoning penetrate.
2. Mix salt, pepper, paprika, herb blend, and garlic with 2 tbsp of oil/fat. Rub this mixture thoroughly over each bird, inside and out.
3. Let quail rest at room temperature for 15–30 minutes, or refrigerate covered for up to 2 hours if preparing ahead.

3. SEAR & AROMATICS

1. Preheat oven to 200 °C (390 °F).
2. In a large oven-safe skillet, heat remaining fat/oil until shimmering.
3. Add quails—sear breast side down for 2–3 minutes, then flip briefly to brown the other side. Remove and set aside.
4. In the same skillet, add lemon slices (if using) and sauté for 1 minute, then pour in water or broth to deglaze the pan—scrape all the fond (brown bits) from the base.

4. OVEN BAKING

1. Nestle quails back into the skillet atop the aromatic liquid.
2. Roast uncovered for 15 minutes.
3. Baste once with pan juices halfway through cooking to promote glossy skin and moist meat.
4. If you like crispier edges, broil for the final 2–3 minutes—watch closely to avoid burning.

5. REST, CARVE & SERVE

1. Remove skillet and let quails rest for 5 minutes—this ensures juices settle and flavor intensifies.
2. Optionally, carve into halves or quarters.
3. Arrange on a warm platter with pan juices spooned over top.
4. Garnish with fresh herbs for color and aroma.
5. Serve with:
   • Rustic bread or flatbread
   • Grilled or roasted vegetables
   • A crisp salad or pickled accents
   • A squeeze of fresh lemon over the top for brightness

✅ NOTES

• Small game demands gentle hands and respect—don’t overcook, and let the meat speak.
• Pan fond is flavor gold—use it! Deglaze and baste generously.
• Simple seasoning, powerful time—this is rustic elegance.
• Basting keeps birds moist, and resting keeps them divine.