Small quails birds are perfect choice to experience a delicate game flavor and rich dark meat. These tiny birds are quick and enjoyable to cook baked, roasted, or grilled just be aware that they turn out dry if they are over-cooked.

In this recipe, I chose the perfect ingredients to pair the delicate game flavor of the quails; onions and golden raisins, it is a perfect match.

INGREDIENTS:

4 fresh quails

3 yellow onions finely sliced

3-tablespoon olive oil

1 cinnamon stick

Salt and freshly ground pepper

3-tablespoon of golden raisons

Vegetable broth or Water

STEPS:

First, pat dry the quails with paper towel, then season with salt and pepper inside out.

Then, In cast iron pan, heat olive oil over high heat, and sear the quails on all sides, then set a side. Second, in the same pan start cooking the sliced onions by stirring frequently adding broth whenever needed to until the onions are soft and brown, then, season with salt and pepper.

Next, reduce the heat to medium, then replace the quails back to the pan, add the golden raisons, the broth and the cinnamon sticks and let simmer covered for about 10 to 12 minutes (the quails cooks very quick since they are already seared).

Serve hot.