Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, cast iron quail. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Cast Iron Quail is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Cast Iron Quail is something that I have loved my entire life. They are fine and they look fantastic.
This simple cast iron pan seared and oven roasted quail recipe is quick and easy. The best way to cook quail is fast because it is small and lean. I never like this part of homesteading.
To begin with this particular recipe, we have to prepare a few components. You can have cast iron quail using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Cast Iron Quail:
- Prepare Quail
- Take 6 quails
- Make ready 1 tbsp coconut oil
- Prepare 1 tsp butter
- Take pinch paprika
- Prepare 1/4 cup chicken broth
- Get 1 tbsp lime juice
- Prepare sea salt
- Make ready fresh ground pepper
As an Amazon Associate I earn from qualifying purchases. Cast iron cookware have been in modern-era kitchens for well over a century. And, in fact, more crude cast iron cooking implements have been in existence as far back as the Han Dynasty in China. A versatile weapon to add to your cookware Cast-iron skillets are made from molten metals (mostly iron, duh) with integrated handles so the.
Instructions to make Cast Iron Quail:
- Preheat oven to 375°F. Preheat cast iron grill pan and cast iron skillet. Remove spines from quails while everything is preheating, season quails with salt, pepper and paprika. Place quails, breast side down on grill pan for three to five minutes (desired grill marks obtained)
- Transfer quails from grill pan to hot skillet and add butter, lime juice and chicken broth - simmer for three minutes. Pop skillet into 375°F oven and finish cooking for 7 to 8 minutes. Remove from oven and rest for 5 minutes. Plate and serve - I garnished with roasted red pepper and bsldamic glaze.
- Pilate and enjoy. I garnished with roasted red pepper puree and reduced pan juices.
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