Matt's Lemon Rosemary Quail
- 8 Manchester Farms Semi Boneless Quail
- 1 cup diced yellow onions
- 3 garlic cloves mashed
- 2 sprigs of rosemary
- 2 tablespoons olive oil
- 1 lemon freshly squeezed
- 1/2 cup white wine Salt and black pepper to taste
In a medium sized sauté pan on medium heat, cook onions in olive until soft.
Add garlic and rosemary and cook for two minutes making sure NOT to brown garlic.
Add white wine and cook for three to four minutes. Stir in lemon juice and season with salt and pepper.
Meanwhile, preheat a grill and cook quail five to seven minutes each side until the juices run clear.
Remove the quail from the grill and transfer to a serving dish.
Pour the sauce over the quail and serve.