This is one of my favorite ways to eat quail. It takes a little planning to allow time for the birds to marinate overnight, but the extended time in the marinade allows the flavors to penetrate the meat and adds to the tastiness of the bird.

Yield 1.5 birds per person

4 quail
1 bunch green onion 1⁄2 c OJ
1 Tbl cumin
1 Tbl sugar
1⁄2 Tbl cayenne
1 Tbl paprika
1⁄2 Tbl coriander
4 c oil
2 clove garlic

In a blender, add all the ingredients and blend until smooth. Toss the quail in the mixture and let sit in the refrigerator overnight. Take the birds out of the marinade, shaking off any excess. Over a medium hot grill, cook the birds, turning every 4 or 5 minutes to get an even char.

I like to eat the quail with some crusty bread and dip in whole grain mustard.

If you like white wine, try pairing with a creamy Januik Cold Creek Vineyard Chardonnay. If you prefer red, Novelty Hill Merlot would make a fine companion.

Recipe Courtesy of Winery Chef Josh Slaughter

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