Pomegranate Molasses Quail

G'day fellow Steemies, its a very cloudy start to the weekend here in Sydney, so I thought why not write another blog post while bub watches Mickey Mouse Club House (Mickey Mouse, what a hoot), and I have my morning coffee!

As I play around more with Steemit, I noticed there is an "introduce yourself" tag, so thought why not do it on my third blog post. Funnily enough, I found out about Steemit by listening to Gregory Mannarino on Youtube (@marketreport), so thanks Gregory, what a champ!

If you already follow me, thanks! For those who are working their way around the introduce yourself section, I have a side passion for food, and hearing about Steemit gave me the idea to blog what I like to cook and eat, but also follow fellow Steemies who share the same passion where I can get great creative ideas from for the kitchen! Its a win-win, giddy up!

One thing I love is game meat, especially quail and venison. This really easy quail recipe is tasty, sweet, and sticky. I love it, so I hope you enjoy it too :-)

MARINADE:
2 tablespoons pomegranate molasses
1 tablespoon caramelised balsamic vinegar
Olive oil (I like to stick with my heritage, so I only use Spanish Olive Oil)
Lemon
Handful of fresh Parsley
1 Garlic clove
Salt
Pepper

METHOD:

1. Butterfly the quail and lightly season with salt and pepper, and finely chop the parsley and garlic.
2. Place the pomegranate molasses, caramelised balsamic vinegar, olive oil, garlic, parsley, quick squeeze of a quarter lemon, salt and pepper into a bowl. Place quail in bowl and work through the mixture. Place this in the fridge for 2 hours (even 30 minutes if u are in a rush).
3. After marinade time, place the quail in a hot pan, or over a hot plate on the BBQ.

I typically like this on a bed of potato mash (as illustrated), and like to pour the remaining marinade into the pan as you near completion of cooking. This gives a nice sticky sauce to serve, and goes well with the mash.

As always, I try to keep it simple, but nice tasting! I hope you like the recipe, and give it a go!