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- Source: Prime Time Emeril Cookbook
- Dish Type: Entree
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Barbecued Quail with Andouille Bread Pudding
Instructions
Preheat the oven to 375?F.
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Season the quail on both sides with the Essence and salt.
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Heat the oil in a large heavy skillet over medium-high heat. Add 4 quail, breast side down, and cook until browned, about 2 minutes. Arrange the quail breast side up in a baking pan just large enough to hold them all. Add more oil to the skillet as needed and sear the remaining quail in two batches.
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Spoon the barbecue sauce over the quail and bake until the meat looks rosy when pierced at a thighbone, 12 to 15 minutes.
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Serve immediately with the bread pudding.
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Yield: 6 servings
Ingredients
- 12 quail, split down the back and breastbones removed (about 3 1/2 ounces each)
- 1 tablespoon
- 1 teaspoon salt
- 1 tablespoon vegetable oil, or as needed
- 1 cup
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