Quail are small, dainty, and give off a “fancy” feel. Maybe that’s because they can be sort of expensive — at 2 per person for a main. But they’re good as an appetizer (one or half per person) too if you’re having a dinner party and want to kick it off with some mini-poultry. And I love them (this is probably the only blog out there with multiple recipes for grilled quail).
This recipe turned out great — I think that getting the garlic, oil, sage and pepper right up in there in the cavity (and under the skin where possible) real helped the flavor penetrate. Loved it.
Grilled Quail with Garlic and Sage
Recipe scales easily – this recipe is for four quail. When you buy the quail, make sure the butcher takes care of the boning (usually already done when you get them). Slice up a couple of cloves of garlic. In a mortar bowl if you have one (and on a cutting board if you don’t), mash up the garlic with about a teaspoon of coarse sea salt and a teaspoon of peppercorns, and about a quarter teaspoon of dried sage. Mix with a couple of tablespoons of olive oil. Slather the garlicy mixture onto the quail, including inside the body cavity to make sure the flavor gets everywhere possible. Marinate for at least an hour, longer if you want to. I think you’re actually supposed to tie up the quails’ legs somehow but I’m too lazy to do that and it doesn’t seem to hurt anything (maybe the legs splay out a bit and look funny). Grill breast-side down first, flipping half way through, about 6-8 minutes per side (alternate directions: flip every 3-4 minutes).
(also pictured: farro with parmagiano reggiano and olive oil; spinach and dried cranberry salad)
Looks delicious! I love quail, never attempted anything smaller than a regular old roaster at home.