Delicious Quail Recipes From the Grill
Good Quail Recipes will keep the delicate taste of quail from being overpowered.
This is important because quail is not cheap. Whether you order quail in a restaurant, purchase quail meat through a specialty butcher, or you go quail hunting and bag your own, quail meat does not come cheap. You do not want to ruin the meat of this expensive little game bird.
The quail recipes below are designed to be cooked on your grill. They will guide you to infusing just enough outdoor flavor into the quail meat to keep it from being overpowered by other ingredients. You will impress your guests with these quail recipes.
This recipe will work well with any white meat, but is very nice for quail.
6 semi boneless quail(rib cages removed and wing tips cut off)
1 cup minced onion
1 cup white wine
1/4 cup honey
2 tablespoons Worcestershire sauce
4 large cloves of garlic, minced
1 tablespoon dry mustard
2 teaspoons chile powder
fresh ground black pepper
Combine all ingredients except the quail. Simmer in a saucepan for about 15 minutes. Remove from heat and let cool.
Place the quail in a glass baking dish and pour about 2/3 of the marinade over them. Place in the refrigerator and marinate for about an hour.
Grill for about 4 minutes on each side. During grilling, baste a couple of times with remaining marinade. Remove when flesh is firm and juices run clear.
Here, Texas Ruby Red Grapefruit is used as the acidic base in the marinade. You can use another grapefruit juice if the Ruby Red is hard to find in your area. It'll still turn out delicious quail, but not Texas delicious.
Texas Ruby Red Quail
8 semi boneless quail
1/2 cup Texas Ruby Red grapefruit juice
juice of 1 lemon
2 garlic cloves, crushed
2 bay leaves
1 teaspoon dried thyme, crumbled
2 tablespoons molasses
1 teaspoon dried hot red pepper flakes
In a bowl or baking dish stir together marinade ingredients until combined. Add quail and coat well. Cover and chill, turning occasionally, at least 4 hours or overnight.
Prepare grill. Grill quail over medium heat 5 minutes on each side, or until juices run clear when fleshy part of a thigh is pierced. Let quail stand 3 minutes before serving.
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