7

Peppered Orange Quail

Total Time
17 min
Prep
7 min
Cook
10 min
Serves
4
Difficulty
Easy
Quail is a game bird related to the partridge and is characterized by light, delicately flavored meat.
Ingredients

molasses

2 Tbsp

orange zest

1 Tbsp, grated

balsamic vinegar

1 tsp

black pepper

¾ tsp, cracked

quail

1 pound(s), 4 (1/4 pound) semi-boneless, thawed, skin removed, and split open down the back

table salt

½ tsp

Instructions

  1. Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
  2. Combine the molasses, orange zest, vinegar, and pepper in a zip-close plastic bag; add the quail. Squeeze out the air and seal the bag; turn to coat the quail. Refrigerate, turning the bag occasionally, about 15 minutes.
  3. Lift the quail from the marinade and sprinkle with the salt. Discard the marinade. Place the quail on the grill rack and grill until cooked through, about 5 minutes on each side. Yields 1 quail per serving.
Notes
Most quail sold today is farm-raised. Look for it in the frozen section of your local supermarket or ask your butcher to order it for you.To broil, spray the broiler rack with nonstick spray and preheat the broiler. Place the quail on the broiler rack and broil 4 inches from the heat until cooked through, about 5 minutes on each side.

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