Recipes
Grilled Quail Tuscan-Style
Quail has the bone structure and color of chicken (even
the cooked meat looks similar), but its distinctive flavor
minimizes the need to dress it up. This simple recipe
is a shining example of that philosophy, as the only
seasonings are salt, pepper, sage. Sage gives the quail
meat a perfumed tang.
Yield: 4 servings
Cook Time: 30 minutes plus 1 hour’s marinating
Ingredients
8 quail
Salt and freshly ground black pepper
2 tablespoons minced garlic
20 fresh sage leaves, roughly chopped
3 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons minced garlic
20 fresh sage leaves, roughly chopped
3 tablespoons olive oil
Directions
Start wood or charcoal fire or preheat gas grill or broiler.
Cut along each side of the breastbone of each bird, then straight down through where thigh meets body to get 2 semi-boneless halves from each bird. (Don’t worry if skin holding thigh and drumstick together separates.) Combine with all other ingredients in bowl or heavy plastic bag and stir or shake to coat. If time allows, marinate for an hour or so.
Grill quail, turning as needed, until browned and cooked through, about 15 minutes.
Serve hot or at room temperature.
Cut along each side of the breastbone of each bird, then straight down through where thigh meets body to get 2 semi-boneless halves from each bird. (Don’t worry if skin holding thigh and drumstick together separates.) Combine with all other ingredients in bowl or heavy plastic bag and stir or shake to coat. If time allows, marinate for an hour or so.
Grill quail, turning as needed, until browned and cooked through, about 15 minutes.
Serve hot or at room temperature.
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