Start with locally raised quail.
Position an oven rack towards the middle of the oven then heat oven to 400 degrees F.
Season quail with salt and pepper.
Bake for 20 minutes.
Meanwhile, add lavender, thyme, rosemary, red pepper flakes, honey and the balsamic vinegar to a small saucepan over medium low heat. Whisk until well blended. When warmed through, remove from the heat and set aside.
After 20 minutes of roasting, baste the quail with the lavender honey glaze every 5 minutes until the quail is cooked though.
Remove from the oven, loosely cover with aluminum foil and allow to rest for 5 minutes before serving.
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