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Barbecued Quail Medallion Kebabs

Friends and family will love these sizzling quail kebabs.


  • 6 juniper berries

  • 1/2 teaspoon black peppercorns

  • 2 cloves garlic, crushed

  • 1 teaspoon sea salt

  • 3 tablespoons olive oil

  • 48 Game Farm Quail Medallions

  • 24 fresh bay leaves


  • 1.

    Place juniper berries and black peppercorns into a mortar and pound until coarsely crushed. Add garlic and salt and pound until it forms a paste; stir in oil and rub evenly over quail.

  • 2.

    Thread 2 medallions onto a skewer, followed by a fresh bay leaf. Repeat 2 more times so that there will be six medallions and 3 bay leaves on

  • 3.

    Each skewer.

  • 4.

    Heat a char-grill pan over medium high heat; cook skewers 1 minute each side, brushing with any left over oil. Remove and serve with a cracked wheat pilaf

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