Grecian Quail on the Grill

from D'Artagnan's Glorious Game Cookbook
by Ariane Daguin, George Faison, and Joanna Pruess

Simple and satisfying, while providing almost instant gratification, these birds lend a touch of class to any meal. Use this same technique with poussin, squab, baby pheasant, or partridge. The birds are "spatchcocked": after the backbone and 2 end joints from each wing are removed, leaving only the drummettes, the bird is opened out and flattened. Serve a Tavel or Bandol rose, or chilled Beaujolais Villages to drink.

4 whole quail backbone and 2 wing joints removed, opened flat
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon minced garlic
1 to 2 tablespoons fresh rosemary leaves
Salt and freshly ground black pepper to taste
Sliced lemon, to garnish

1. Rub quail with olive oil, lemon juice, and garlic. Sprinkle lightly with rosemary, salt, and pepper.

2. Heat a gas or charcoal grill until hot. Place quail skin side down and grill just until skin is nicely browned, 1 to 1 1/2 minutes, then turn, close lid, and continue grilling until cooked through, 2 1/2 to 3 minutes. Remove and serve with lemon slices.

© 1999 by Ariane Daguin, George Faison, and Joanna Pruess