BBQ Quail Recipe

SpotX Wild Foods Recipe from Jan Ambler
Prep:20 minutes Cook:30 minutes Difficulty:1
  • 4 quails.
  • ¾ cup olive oil.
  • 2 tablespoons minced garlic.
  • 2 tablespoons dried thyme.
  • Position the bird breast side up on a cutting board.
  • Insert a butcher knife, and cut along one side of the backbone.
  • Place the blade on the other side of the backbone and cut again.
  • Remove the backbone completely from the carcass.
  • Press down on the bird to flatten it.
  • Turn it over and trim away the rib bones.
  • In a large, deep casserole dish, spread four quail so that they lay open.
  • Mix the oil, garlic and thyme into a mixture.
  • Fully cover the quails with the mixture.
  • Cover and refrigerate for 2 hours.
  • Fire up the barbecue and cook the quail over medium flame.
  • Turn after about 12 minutes, cook for 14 minutes.
  • Once the quail is nearly cooked through sprinkle with barbecue sauce.

Quail We have two species of quail in New Zealand, the bobwhite quail and the California quail, with the latter the most common.
California quail were introduced to Nelson in 1865 and after a stuttering start they flourished and spread throughout New Zealand. Populations of quail became so large that thousands of birds were canned and exported to England. They are powerful short-distance fliers that can glide for long stretches. They are more common in drier areas and prefer scrub, pine trees and riverbed vegetation.

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