And for anyone ready to dabble in quail meat, you may be surprised to learn that when roasted, this type of ... or a traditional recipe with bread chunks, carrots, and onions.

Add 2 rosemary sprigs and both halves of the garlic head. Let infuse and cool for 15 minutes, then add the quail. Place the quail in the rosemary brine for 1 to 2 hours. Remove and pat dry.