By splitting and marinating some of the smaller game birds, such as quail, partridge, and dove (or combination thereof), not only does the flavor of the marinade permeate both inside and out more readily but the birds can be then done very quickly in a hot oven. If you have a large, shallow earthenware casserole, the birds can marinate, then roast, and come to the table right in the same dish. Serve them with a potato and vegetable puree or on top of a potato pancake.
8 Quail, 3 partridge or 6-8 doves
3-4 tablespoons Olive Oil
4 cloves Garlic (or more!)
1 tablespoon coarse salt or 2 teaspoon table salt
2 tablespoons chopped fresh tarragon or 1-1/2 teaspoon dried tarragon
Ground black pepper
juice of 2 limes
3 tablespoons soft butter
2 teaspoon fennel seeds
1/2 cup dry white wine
1/2 cup game bird or chicken broth
8 ounces mushrooms, quartered
Split the birds on the back sides lengthwise, open them up to lie flat and rub them inside and out with olive oil. Crush the garlic cloves and mash them into the salt. Rub this all over the birds and sprinkle on the tarragon and pepper. Spread the birds out in a large dish (they should just about fit snugly in one layer) and squeeze the lime juice over them. Let marinate overnight in the refrigerator.
Rub soft butter over birds, toss fennel seeds on top, pour the wine and broth around the birds, and roast skin side up in a preheated 450 F. oven for 15 minutes. Then scatter the mushrooms around the dish, baste with juices and roast another 10 minutes for small birds, 15-25 for larger, basting again and adding a little more broth if needed.
Serves 4-6