New Recipes Lemon and Black Peppercorn Grilled Quail - ★Cooking Recipes★

These quails will go very nicely with a crisp potato pancake and a salad of young lettuce leaves dressed with lemon, mustard and extra virgin olive oil. Allow 1 quail per person as an appetizer and 2 if serving as a main course.
Directions for: Lemon and Black Peppercorn Grilled Quail

Ingredients

8 extra large quails cut in half, bones removed

Zest of one lemon

1 clove garlic, peeled and chopped

1 Tbsp black peppercorns, lightly cracked

A few rosemary needles, 2 sage leaves, a few flat parsley leaves, all coarsely chopped

Extra virgin olive oil

Salt

Directions

1. Lay the quails in a non-reactive dish.

2. Mix the lemon zest, garlic, peppercorns and herbs with about a cup of olive oil. Pour over the quails to coat well and leave to marinate at room temperature for at least 1 hour. They can be refrigerated for up to 48 hours and then brought back to room temperature prior to cooking.

3. Take the quails from the marinade, remove any pieces of herb that may have adhered to them, and season with salt.

4. Cook over a hot grill, skin side down, for about 2 minutes until the skin is nicely browned and slightly crisped. Turn them over and cook a further 2 minutes, making sure to keep them moist and pink on the inside. Serve immediately.

See more: Grill, Main, Fall, North American, Party Favourites, Barbeque, Herbs, Poultry, BBQ