Spiced Quail with peppercorn

Spiced Quail | Recipe by Hill Street Grocer |

Spiced Quail with Peppercorn

This simple BBQ quail recipe lets the natural flavour of Rannoch Quail shine. With a light marinade and quick cooking over medium-high heat, the quail stays juicy and tender with a delicious smoky char. Perfect as an entrée, main or part of a shared feast, BBQ quail is easy to prepare and always impressive. Serve with fresh lemon, herbs and your favourite sides for a truly Tasmanian experience.

Ingredients:

• 6 boned quail

• 6 large portobello mushrooms

• 2 tsp sea salt

• 1 tsp cloves

• 1 tbsp allspice

• 1 tsp ground cinnamon

• 1 tsp ground nutmeg

• 2 tsp coriander seeds

• 1 tsp ground ginger

• 2 cloves garlic, peeled and roughly chopped

• 5 tbsp olive oil, divided

Instructions:

1. Use a sharp knife or kitchen scissors to remove the backbone from the quail and flatten

   out the bird with the palm of your hand

2. Add salt, pepper, and spices to a frying pan over medium heat. Toast spices, stirring

   frequently for 1 to 2 minutes.

3. Add toasted spices to a mortar with garlic and grind into a paste. Add 4 tbsp olive oil

   and then rub the mixture over the quail and leave to marinate for at least three hours.

4. Preheat a grill pan or barbecue to high. Drizzle remaining olive oil over quail and grill

   breast-side down for two minutes, until golden. Turn and cook for a further 3-4 minutes,

   until cooked to your liking.

5. Serve with a green salad or rice.