Grilled quail with honey lime glaze
Ingredients
N 4 whole quail
N ¼ cup (60mL) honey
N 2 limes
Salt and pepper to taste
For the salsa:
N 2 ears of sweet corn
N 1 small serrano pepper or jalapeno pepper
N 1 small shallot
N 1 lime
N 6 sprigs of cilantro
Preparation
- Cut the quail in half along the back beside the backbone to butterfly the bird open. Then cut along the other side of the backbone to remove it from the quail. Discard or save for later use when making a stock.
- Zest the limes using a microplane or a citrus zester and add to a small bowl, next cut the limes in half and squeeze out the juice into the bowl. Add the honey and mix well with a spoon. Drizzle half of the glaze over the quail and then brush it on both sides.
- Preheat your grill on high and add the corn, turn every 3-4’ to grill all sides. Cut the corn from the cobs and mince the pepper and shallot. Mix in a small bowl and add chopped cilantro, a squeeze of lime juice and season with salt and pepper. Set aside.
- Grill the quail on either side for 2-3’ on each side, once grill marks have developed brush the remaining glaze on the quail and let caramelize to the bird from the heat. Cook until the quail is firm and skin crispy.
- Serve immediately with the salsa and enjoy.
Other
ChefMichael Hunter
Wine CouplingSoave superiore DOCG
Other Info Kcal 294* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg. Wild quail can be found in a variety of habitats across most of the world, including grasslands, open woodlands, agricultural fields, and brushy areas. They require a mix of cover, such as dense vegetation or shrubs, and open areas for foraging. They are easily one of the most fun and challenging game birds to pursue, and for a good reason. They are incredibly tasty. This recipe uses a sweet and sour glaze to compliment the grilled flavour of the quail.
