While we prefer our squab rare, we -- along with many others -- prefer quail that's fully cooked through
3 tablespoons butter
2 tablespoons vegetable oil
8 rosemary sprigs, broken in half
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1. Place oven rack in lower third of oven. Preheat oven to 450 degrees.
2. In a large skillet melt butter with vegetable oil over moderately high heat. Put two rosemary sprigs inside the cavity of each quail. Rub outside of quail with the salt and pepper. When fat is hot, sear quail on each side until golden, about 5 minutes total.
3. Remove quail from skillet and place in a medium roasting pan with breasts up and all legs facing the same direction. Put the quail in oven, legs first. Cook for 15 to 18 minutes. (To check for doneness, prick between the leg and the breast with a knife. If the juices run clear, the bird is done.) Let rest 5 minutes and serve.
Note: Some diners prefer their quail rare; if you're one of them, start checking the birds after only 10 minutes in the oven.
While we prefer our squab rare, we -- along with many others -- prefer quail that's fully cooked through.|Serves 4