Butterflied quail grilled with garlic and rosemary butter

Butterflied quail grilled with garlic and rosemary butter

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
6 mins
Photographer
Steve Brown

Butterflying simply means that the quail is boned and flattened, which helps it to cook quickly and evenly on the grill.

Ingredients

Quantity Ingredient
8 quails, boned and butterflied
50ml vegetable oil
salt
100g Garlic and rosemary butter
pepper

Method

  1. Heat a char-griller or your barbecue to medium-high.
  2. Trim the wing tips from the quail, then rub them all over with the oil and season. Place on the grill, skin side down, at a 45º angle to the ridges. Cook for 2 minutes then move the quails around on the ridges to form the standard criss-cross markings. Cook for a further 2 minutes.
  3. Turn the quails over and cook for another 2 minutes (there’s no need for the criss-cross marking on this side). Once you’ve turned the quail, place a slice of herb butter on top of each, so it will melt and flavour the quails. Serve hot from the grill with your choice of accompaniments.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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