Tonight I made quail breast or what the french call “supreme” with salad. In addition I marinated the breasts in a rocking marinade.
6 quail breast/supreme
juice of 1 organic lemon
4-5-6 tbsp olive oil
real saffron
Mix lemon juice, saffron and oilive oil and add to quail breasts. Let it rest for a few hours in the fridge. Then sauté or grill the breasts and serve
with fresh salad.
YUM, YUM…
I grill some bacon-wrapped dove breasts about a week ago. A former employee of ours had shot them and frozen them. Since they are such a dark meat, are there any marinades you would suggest for a dark game bird such as this?
Linda,
I would use the same marinade, as both have the same strong flavor. Of course, dove has a bit stronger flavor profile. The freshness of the lime juice and the subtle flavor of saffron is a perfect match for game birds. But take care that you use real saffron, from Spain for example.
Give it a try…
Linda, I have always liked plain, Greek yogurt, lemon juice and fresh garlic as a marinade for dove. Bacon wrapped with a sliver of jalapeno is a close second.