I’m not sure how up you are on your Hellish Lore, but you may or may not know much about the current Imp problem we’re dealing with down below.
Imps are nasty little flying things that love nothing more than to wreak havoc. Coupled with the fact that they breed like rabbits, love to burrow between walls and chew through electrical cables, they are nothing short of a menace.
Luckily for us, it’s open season on Imps…and let me tell you, they’re delicious!
Now, I’m well aware that you mere mortals don’t happen to have the same issues we do with imps, which is why this recipe is being adapted to your more readily available supply of quail.
Imps have a sharp peppery bite to their flesh which pairs nicely with the deep mellow taste of the balsamic glaze I love to use on them. Quail, on the other hand, have a sweet, almost mild flesh, and although you’re not going to get the peppery bite you do with imps, it still pairs beautifully with the glaze.
For this recipe you will need:
- 2 freshly plucked imps quail
- 1 teaspoon Rosemary
- 1 teaspoon Sage
- ¼ Cup balsamic vinegar
- ¼ Cup butter
- ½ Tablespoon salt
- ¼ Cup honey
Preheat your oven to 450F/232C.
The first thing you want to do is get a good solid roast on your imps quail by first pan frying them. This ensures that the skin stays crisp and tasty while you oven roast later.
Start by placing your imps quail into a frying pan and adding in your butter and a pinch of your sage and rosemary. Sautee until the skin is a light golden color. Make sure to flip/rotate your imps quail to ensure even browning on all sides.
Remove the imps quail from the pan and place BREAST DOWN into an oven safe roasting pan. Using your balsamic vinegar, deglaze your frying pan. Add in the rest of your sage, rosemary and honey and bring up to a boil.
Using your balsamic vinegar, deglaze your frying pan. Add in the rest of your sage, rosemary and honey and bring up to a boil.
Allow to boil for about 4-6 minutes or until it reduces to a thick glaze.
Remove from heat and pour over your imps quail.
Pop your imps quail into the middle of the oven and allow to roast for 15 minutes.
After 15 minutes, flip the imps quail so they are BREAST UP and roast for an additional 10 minutes.
Once your imps quail are fully cooked, remove from the oven.
Allow them to rest for 10 minutes before plating and serving with asparagus and lentils…and a glass of white wine.
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