Ingredients

  • 12 quail
  • 15 grams fresh coriander chopped
  • 15 grams ginger root minced
  • 45 milliliters soy sauce
  • 1 tablespoon cumin
  • 1 tablespoon coriander seed cracked
  • 82 ½ milliliters vegetable oil
  • black pepper
  • 45 milliliters water

Directions

1. Trim quail of necks, feet and first 2 wing joints. Discard trimmings. Cut out and discard backbones and halve each quail lengthwise through breast. Put in sealable plastic bags.
2. Combine remaining ingredients except pepper and water. Divide among bags. Coat quail and marinate, chilled, at least 1 hour and up to 12.
3. Preheat grill. Season quail lightly on both sides with pepper. Arrange in shallow pan, skin sides up with marinade. Grill 3 to 4 inches from heat for 5 minutes. Turn over and baste with juices. Grill additional 2-3 minutes or until cooked to barely pink. It BBQ's very well, 5 minutes first side, 2 minutes second side.
4. Transfer quail to platter and pour off fat from pan. On stovetop deglaze pan with water over moderate heat, stirring and scraping up brown bits. Spoon pan juices over quail.

Notes
Serving Ideas:Original serves 6.


Categories
Game, main course
Keywords
Game, main course
MacGourmet downloadQuail with Ginger, Soy and Coriander. To import, drag image to your MacGourmet recipe box.