This sweet and savory quail recipe is sure to satisfy. (Photo By: Jenny Nguyen-Wheatley)
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Spring brings warmer weather, and thus the return of backyard cooking. It’s a welcome change of pace from all the stews and braises of winter, and while I like quail baked or braised in a pot just fine, nothing beats quail on the grill. You get the added element of smoke that not only entices the senses but also complements the rich, savory flavor of these birds so deliciously well.
Surely, I can’t be the only one who feels this way about grilled meat—to take in the heady aromas, sights and sounds, and then to take a bite from the perfectly charred meat with bare hands, juices running down chins, and noses shining with grease. Meals cooked over smoldering coals calls us back to something more primal and innate. I think it’s this recognition of fire and food that continuously draws modern humans to cooking outdoors, because somehow, eating grilled food can connect us with the ancestral past.
Here’s a recipe that will get your mouth watering. The pairing of quail and grapes appears in cuisines all over the Mediterranean, and I’d say this recipe reflects that. Although I listed the Madeira as optional, it does add a creamy sweetness to the marinade. Much like sherry, madeira is a popular cooking wine that can add another layer of flavor to food.
It’s also not bad to drink. An opened bottle of madeira can also keep for months if stored in a cool, dark place. If cooking over coals, you could char the grapes first while the coals are hot. Then slowly cook the quail over a gentler heat. Serve these quail and charred grapes with other finger foods, such as olives, nuts, crostini with goat cheese, stuffed mushrooms, etc.
Quail are the perfect wild game for throwing over the barbecue—their natural tenderness and fattiness prevents them from getting overly dry. (Photo By: Jenny Nguyen-Wheatley) Grilled Quail and Charred Grapes Recipe Yield: 4 servings Prep Time: 1 hour Cook Time: 20 minutes
Ingredients:
8 whole quail Large bunch of red seedless grapes Juice of 2 medium lemons 1½ tbs. minced fresh oregano leaves ¼ cup of olive oil, plus 1 tbs. 1½ tsp. Herbes de Provence 2 cloves of garlic, minced 1 small/medium shallot, minced 1 tsp. sea salt, plus extra Freshly cracked pepper ¼ cup madeira wine, optional 1 tsp. sugar If you’re looking to throw a casual spring- or summer-time party, this dish should be on your menu. (Photo By: Jenny Nguyen-Wheatley) Cooking Directions:
Cut out spine from each quail. Lay birds breast side up and press down with the palm of your hand to flatten. In a small bowl, whisk juice of 2 lemons, oregano, ¼ cup olive oil, Herbes de Provence, garlic, shallot, 1 tsp. sea salt, freshly cracked pepper, madeira, and sugar to emulsify. Place flattened quail in a zip-top bag and pour in marinade. Remove as much air as possible, seal and refrigerate for at least 1 hour, but no longer than 4 hours. Flip bag occasionally. Place the bag in a large bowl or on a plate to catch any leaking. Prepare grill for medium-high heat cooking. Remove quail from marinade, allowing excess to drip off. Lightly brush each bird with oil and sprinkle with salt to taste. Separate grapes into smaller serving-size bunches by cutting the stem. Grill grapes on the hottest part of the grill, turning occasionally for a slight char all over. Grill quail until both sides are browned and breasts reach an internal temperature of 150 degrees Fahrenheit. The grapes will finish charring before the quail are done, so remove them and set aside. Move quail to a cooler part of the grill if the skin starts browning too quickly. Serve immediately.
