Pan-Roasted Quail

PREP: 2 HOURS ----- COOK: 45 MINUTES ----- SERVINGS: 4-6
 

• 6 Quails
• 1 medium onion - diced
• 3 cloves of garlic - minced
• 2 bay leaves
• 1/2 cup vinegar
• 1 1/2 teaspoon salt 
• 1/2 teaspoon mixed spice 
• 1/2 cup butter or ghee or a mixture of both for richer flavor

1. Clean and wash the quails inside and out

2. In a deep dish, mix together the onion, garlic, salt, spice, vinegar, and bay leaves. Rub the quails with the marinade inside and out. Leave the quails in the marinade, cover and refrigerate for 2 hours.

3. Heat the butter in a saucepan over medium heat.

4. Add quails with the marinade mixture to the saucepan. Cook covered on medium-low heat turning frequently until browned for 45 minutes.