• 6 x jumbo quail (available from Game Farm)

  • ¼ cup evoo (extra virgin olive oil)

  • ¼ cup vino cotto

  • 4 sprigs rosemary stripped

  • Sea salt

  • Salad

  • 1 bunch rocket

  • 1 radiccio

  • ¼ bunch parsley leaves

  • Vinaigrette

  • 1 1/2 tablespoons red wine vinegar

  • 1/2 tablespoon vino cotto

  • 1 teaspoon Dijon mustard

  • Sea salt flakes

  • 6 to 8 tablespoons evoo


  • 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.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
3 comments • 1 rating
Please login to comment
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?