Bbq Quail With Honey Mustard Dressing Recipes

BBQ QUAIL WITH HONEY-MUSTARD DRESSING

Steps:

• Bring the chicken stock to the boil.
• Clean the quail, and pat dry.
• Place the quail in the boiling stock, and return quickly to the boil-cook for 2 minutes.
• Drain and dry the quail and stuff with the herbs and lime zest.
• Brush with oil and season well.
• Cook on a medium BBQ grill for 7-10 minutes, turning regularly.
• Place the cooked quail in a warmed serving dish, pour over the dressing, and leave to stand for 5 minutes before serving.
• DRESSING: Whisk all the ingredients together.

SOUTHERN STYLE BARBECUED QUAIL

Steps:

• Split quails by snipping up the backbone with kitchen shears. Flatten them and place in a dish.
• Mix buttermilk with 3/4 teaspoon Tabasco and pour over the quails, coating them well. Cover and refrigerate overnight, up to 24 hours.
• Preheat grill or broiler. Remove quails from the marinade and place onion slices in marinade. Grill or broil quails close to the source of heat until lightly browned, three to five minutes on each side. As soon as the quails are done, grill the onion slices a minute or two on each side until lightly browned.
• Arrange the onions on a platter and top each with a quail. Mix the vinegar with a few drops of Tabasco, sprinkle over the quail and serve.

GRILLED MARINATED QUAIL

Steps:

• Wash and dry quail.
• Combine remaining ingredients and place in noncorrosive container large enough to hold quail. Place quail in marinade, turning to coat both sides. Cover. Refrigerate for at least 2 hours, or overnight, turning occasionally.
• To cook, heat broiler(s). Cover broiler pan with 2 layers of aluminum foil and arrange quail on foil. If you have only one broiler, you will have to cook the quail in 2 batches. Broil 2 inches from source of heat for 5 minutes on each side. Remove metal frame holding quail open and serve with polenta (see recipe).

GRILLED QUAIL, TUSCAN-STYLE

Steps:

• Start wood or charcoal fire or preheat gas grill or broiler.
• Cut along each side of the breastbone of each bird, then straight down through where thigh meets body to get 2 semi-boneless halves from each bird. (Don't worry if skin holding thigh and drumstick together separates.) Combine with all other ingredients in bowl or heavy plastic bag and stir or shake to coat. If time allows, marinate for an hour or so.
• Grill quail, turning as needed, until browned and cooked through, about 15 minutes. Serve hot or at room temperature.