Barbecued Quail, Grouse or Chukar
We do not like too spicy or too seasoned food thus we favor easy to do and dress
recipes. We found this very interesting:
- Extra virgin olive oil
- Rosemary (possibly fresh)
- Salt and pepper
Split the quails (or grouse) in half and flatten; add a pinch of salt and pepper on both sides;
sprinkle with rosemary; add a table spoon of olive on top of each quail make sure olive oild is evenly distributed on the birds; rest the birds for 5 – 10 minutes then turn the birds and rest another 5 – 10 minutes.
Place birds on the grill and cook for 5 to 6 minutes on each side or until golden brown and cook through (like most small birds, you do NOT want to overcook). Remove the bird from the grill and set aside to keep warm until ready to serve.