Grilled Quail and Charred Grapes

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Written by Jenny and Rick Wheatley Visit : Visit authors website

Prep Time: 1 hour - Cook Time: 20 min

Ingredients

8 whole Quail

Large bunch of red seedless grapes

Juice of 2 medium lemons

1.5 tbsp minced fresh oregano leaves

1/4 cup(s) olive oil, plus 1 tbs.

1 1/2 tsp herbes de Provence

2 clove(s) garlic, minced

1 small/medium shallot, minced

1 tsp sea salt, plus extra

Freshly cracked pepper

1/4 cup(s) madeira wine, optional

1 tsp sugar

Instructions

Step #1 - Cut out spine from each quail. Lay birds breast side up and press down with the palm of your hand to flatten. In a small bowl, whisk juice of 2 lemons, oregano, ¼ cup olive oil, herbes de Provence, garlic, shallot, 1 tsp. sea salt, freshly cracked pepper, madeira and sugar to emulsify. Place flattened quail in a zip-top bag and pour in marinade. Remove as much air as possible, seal and refrigerate for at least 1 hour, but no longer than 4 hours. Flip bag occasionally. Place the bag in a large bowl or on a plate to catch any leaking.

Step #2 - Prepare grill for medium-high heat cooking. Remove quail from marinade, allowing excess to drip off. Lightly brush each bird with oil and sprinkle with salt to taste. Separate grapes into smaller serving-size bunches by cutting the stem.

Step #3 - Grill grapes on the hottest part of the grill, turning occasionally for a slight char all over. Grill quail until both sides are browned and breasts reach an internal temperature of 150 degrees Fahrenheit. The grapes will finish charring before the quail are done, so remove them and set aside. Move quail to a cooler part of the grill if the skin starts browning too quickly. Serve immediately.