Grilled Quail in Berry Marinade
Grilled Quail in Berry Marinade | Recipe by Eloise Emmet
Grilled Quail in Berry Marinade
A fresh and vibrant way to enjoy quail, this recipe balances the rich, delicate flavour of grilled quail with the sweetness of seasonal berries and the gentle tang of raspberry vinegar. Served over crisp salad leaves, it is light, colourful and elegant, perfect for summer entertaining, long lunches or as a refined entrée that feels a little bit special without being complicated.
Ingredients:
6 partially boned quail
Salt and pepper
60 ml oil
30 ml raspberry vinegar
Teaspoon sugar
2 punnets of berries
2 cups of salad leaves
Instructions:
You can use a mix of strawberries, raspberries, blackberries or blueberries
Bring sugar and vinegar to boil in a pot and dissolve sugar. Add oil and cool
Cut berries and marinate in raspberry vinegar mix.
To cook quail season with the salt and pepper and seal skin side down in a hot
pan, finish cooking in moderate oven about 10 minutes. Or skin side down on a
medium heat on the BBQ with the lid closed for about 10 minutes.
Serve immediately on the berries tossed with the salad leaves.
Recipe by Eloise Emmet.