Peppered orange quail
Quail is a game bird related to the partridge and is characterized by light, delicately flavored meat. Most quail sold today is farm-raised. If you've never cooked with it before, look for it in the frozen section of your local supermarket or ask your butcher to order it for you. If it's too cold to grill, you can broil the quail that's been marinated with molasses, orange zest, and balsamic vinegar instead. Simply 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, which should take about 5 minutes on each side.
1 Tbsp, grated
¾ tsp, cracked
Uncooked quail with skin
1 pound(s), 4 (1/4 pound) semi-boneless, thawed, skin removed, and split open down the back
- Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
- 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.
- 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.