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MAIN DISH RECIPE:
Grilled Quail with Herbs & Mustard
 
6-quail
1 1/2-cups loosely packed, stemmed mixed herbs, such as basil, rosemary, oregano, thyme, marjoram, chives, and/or flat parsley
3-cloves garlic, roughly chopped
1-tsp coarse salt
1/2-tsp black pepper
1/4-cup Dijon mustard
1/4-cup lemon juice
1/2-cup extra-virgin olive oil
Grilled quail with herbs & mustard

Place the herbs, garlic, salt and pepper into a food processor and process until finely chopped
Add the mustard, lemon juice & olive oil
Briefly process to make a thick paste
Butterfly the quail by cutting out the backbone with a pair of kitchen shears
Place the quail breast side up and press down on the breast to flatten
Place quail and marinade into a re-sealable plastic bag
Toss to evenly coat
Marinate for 4 to 6 hours in the fridge
Place a skewer through the thigh area of three quail and another at the wing area; they should now be secure
Repeat for other 3 quail
Grill over medium-high heat for 5 minutes aside

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