Grilled Quail, Tuscan Style
Instructions:
This is one of the reasons people like the way Tuscans
cook birds: It’s straightforward, and augments the quail’s
intrinsic flavor with a strong herb. Nice, simple grilled
food.
8 quail
Salt and freshly ground black pepper
2 tablespoons minced garlic
20 fresh sage leaves, roughly chopped
3 tablespoons extra virgin olive oil
MAKES: 4 servings
TIME: 30 minutes, longer if you have time
- Heat a charcoal or gas grill to moderate heat and put the rack about 4 inches from the heat source.
- Cut along each side of the breastbone of each bird, then straight down through where the thigh meets the body; you will have 2 semiboneless halves. (If the skin holding the thigh and leg together separates, don’t worry about it.) Combine with all the remaining ingredients in a bowl or heavy plastic bag and stir or shake to coat. Marinate for an hour or so if time allows, or as long as you can.
- Grill the quail, turning as needed, until nicely browned and cooked through, about 15 minutes. Serve hot, warm, or at room temperature.