Citrus Roasted Quail (Paleo) and Cheesy Potato Treasure (Primal)

Citrus Roasted Quail

Don’t just the potato name–the potatoes were named by our 2 1/2 year old son.  We currently have to present everything in some form of pirate terms.  Everything is “treasure,” “gold doubloons,” “adventure,” “treasure hunt,” or something of the like…which is hilarious, because he’s really not that into pirates…he just likes using the terminology.  Anyway, his obsession with pirate language lead him to name this “cheesy potato treasure.”  Now you will know the story if you ever see a recipe posted on here called “Chicken Booty” or “Cauliflower Doubloons.”

I was able to get my hands on some quail a week or so ago, and until a couple days ago, I wasn’t sure how I wanted to cook it.  Quail can lean toward the gamy flavor, so I decided to combine two of my favorite things in hopes of reducing the gamy-ness of the bird: sweet citrus and bacon.  The citrus added a nice sweetness to the meat and the gamy flavor was almost non-existent from the bacon.  Definitely a winner!  As for the potatoes: they’re like crack.  If you want to do sweet potatoes instead, feel free.  I only had russets left….but seriously…CRACK.


Citrus Roasted Quail (Paleo) 

2 C pineapple juice

1 can frozen orange juice concentrate

1/2 C raw honey

6 quail

1 tsp garlic powder

1 tsp onion powder

1 tsp dried parsley

1/2 tsp salt

1/4 tsp ground black pepper

6 strips bacon


1.- In large container, mix together pineapple juice, orange juice concentrate, and honey.  Whisk until combined.  Add quail to the container and marinate for at least eight hours (I marinated it for a full 24-hours and it worked really well).

2.- Preheat oven to 425.  In a small bowl, mix together garlic powder, onion powder, parsley, salt, and pepper.  Remove the quail from the liquid, one at a time, and dust each one with the spice mix.  Wrap each quail with a slice of bacon.

3.- Line a baking sheet with aluminum foil and wipe the foil with a little shortening, coconut oil, or whatever grease you use.  Place all the quail on the baking sheet and roast in oven for 15-30 minutes (until the internal temperature reaches 165-170).

Cheesy Potato Treasure (Primal)

1.5 pounds potatoes, cleaned and cut into dice-sized cubes

1 medium onion, roughly chopped

8 oz mushrooms, quartered

2 Tbsp Kerrygold butter

1 tsp salt

1/2 tsp ground black pepper

2 tsp dried parsley

2 tsp dried chives

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 C + of shredded mild-flavored white cheese


1.- Melt butter in large skillet over medium heat.  Add potatoes, mushrooms, and onions to skillet.  Cook until potatoes are tender and onions are soft (10-20 minutes).

2.- Add in all herbs and spices, and toss to incorporate.  Spread shredded cheese over top of potato mixture and let heat for a minute or two.  Toss to mix the cheese throughout and serve immediately.

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