Wednesday, May 28, 2008

Maple Glazed Grilled Quail

I love cooking little birds. They are so festive. I prepared these quail for a weekend special last weekend. I used a partially boned quail-the breast is deboned, but the wing, leg, and thigh, bones are intact for a nicer presentation. Often I will stuff them and serve them with a sauce, but for these, I marinated and grilled them and served them with a maple vinaigrette.


1/4 cup maple syrup

2 tablespoons of maple sugar (substitute brown if maple is unavailable)

2 tablespoons soy sauce

1/4 cup sherry wine

2 tablespoons minced scallions

Marinate the birds for at least 1/2 hour before grilling


1/4 cup maple syrup

2 tablespoons apple cider vinegar

1 tablespoon minced shallot

salt to taste (optional)

freshly ground black pepper

1/4 cup vegetable oil

minced scallion for garnish

Combine the first five ingredients and let the flavors marry for a couple of hours, whisk in the oil.

Grill the quail over medium hot coals for about 4 minutes per side-they cook pretty quickly.

Spoon a little vinaigrette over the birds and sprinkle with minced scallion to serve.

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