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Demonstrated at the 2011 Melbourne Food and Wine Festival.
Using kitchen shears, cut away the backbone from each quail and slip out the rib cage with your fingers.
Rub each bird with garlic oil, then season and cook over a wood fire, turning often (about 8 minutes’ cooking, depending on the heat of the fire).
Make a vinaigrette of olive oil, verjuice, grapes and pepper in a wide bowl or dish.
Transfer the cooked quail to this bath and rest, turning once or twice.
Serve warm with lemon.
For antipasto, cut quails in half after resting, to be eaten with the fingers.
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