GRECIAN QUAIL ON THE GRILL

By BobD

Ingredients

• 4 SERVINGS
• Same w/poussin, squab, baby pheasant, or partridge.Birds are “spatchcocked”: the backbone and 2 end wing joints are removed, leaving only the drummettes, the birds are flattened.
• • 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

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

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.