Grecian Quail on the Grill
Posted on November 4, 2009
Ingredients:
• 4 whole quail, backbone and 2 wing joints removed, opened flat
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon minced garlic
• 1 to 2 tablespoons fresh rosemary leaves
• Salt and freshly ground black pepper to taste
• Sliced lemon, to garnish
Directions:
1. Rub quail with olive oil, lemon juice, and garlic. Sprinkle lightly with rosemary, salt, and pepper.
2. Heat a gas or charcoal grill until hot. Place quail skin side down and grill just until skin is nicely browned, 1 to 1 ½ minutes, then turn, close lid, and continue grilling until cooked through, 2 ½ to
3 minutes. Remove and serve with lemon slices.
courtesy: D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.
http://www.dartagnan.com/51262/a3061/Game-Birds/Grecian-Quail-on-the-Grill.html