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http://www.lifestylefood.com.au/recipes/11516/quail-with-vin-cotto-and-rosemary

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Quail with Vin Cotto and Rosemary

Ingredients

  • Salad

  • Vinaigrette

Method

  • 1.

    Split quail up backbone and flatten out. Combine evoo/vino cotto/rosemary leaves and rub over quail. Leave at room temperature minimum one hour (any longer in the fridge; up to 4 hours)

  • 2.

    Heat barbecue to high. Salt inside of birds and place inside down to cook on grill without moving almost till cooked through (about 8 minutes but will make a huge difference with size and quality of quail).

  • 3.

    When almost cooked, salt breast side and turn over just till skin is sealed.

  • 4.

    Take off grill and leave to rest breast side down drizzled with a little more evoo if looking at all dry.

  • 5.

    Serve with salad.

  • 6.

    Take ends of rocket off; pull radicchio apart and tear larger leaves then toss with the rocket and parsley leaves and a little of the vinaigrette.

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Andrew Graham

Shiraz, Grenache and Other Whites are the best wines to pair with Quail with Vin Cotto and Rosemary.

 
 

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Posted by Pat1612Report
EVOO is extra virgin olive oil either that or a love sick cow.
Enjoy the recipe, it is delicious
Posted by MariaReport
agree with Joollz what is "evoo" & also where do we find it & Vino Cotto? I have asked my local supermarket it is was like I was talking another language.
Posted by JoollzReport
Sounds delicious but can anyone tell me what "evoo" is please?
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