Quail
Updated February 23, 2016 
Serves4
Cooking Methodgrilling
CostModerate
Total Timeunder 1 hour
OccasionBuffet, Casual Dinner Party
Recipe Coursemain course
Equipmentgrill
Five Ingredients or LessYes
Mealdinner, lunch
Taste and Texturesavory
Ingredients
- 8 quail, washed and patted dry
- Salt and freshly milled pepper
- 16 juniper berries, crushed
- 1/3 cup olive oil
- Grill and charcoals
Instructions
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These little quail should be served on Polenta cakes, soaking the squares with their juices, while the are picked apart and eaten with the fingers.
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Prepare the charcoal fire. Salt and pepper the cavities for the birds. Place 2 juniper berries in each cavity.
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Truss the birds, brush with olive oil, and set aside.
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Preheat the oven to 400° F.
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When the coals reach a dusty red glow, lightly oil the grill. Brown the birds on the grill, turning often. Place on a heatproof pan and baste with a little more oil.
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Bake in the oven for 5 to 10 minutes, until rare and juicy. Serve the quail on the fried Polenta cakes so that the polenta will absorb the juices.
Christopher Idone
