Greek Grilled Quail

Name: Greek Grilled Quail
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
Ingredients: 6 quail.; 3 tablespoons extra virgin olive oil.; 3 tablespoons red wine.; 2 tablespoons lemon juice.; 1 tablespoon oregano.; ½ teaspoon salt.; ¼ teaspoon black pepper.

SpotX Wild Foods Recipe from Edward Carter
Prep:20 minutes Cook:90 minutes Difficulty:1

Ingrediants:

6 quail.
3 tablespoons extra virgin olive oil.
3 tablespoons red wine.
2 tablespoons lemon juice.
1 tablespoon oregano.
½ teaspoon salt.
¼ teaspoon black pepper.

Directions:

Place the quail into large zip-lock bag or a large food storage container.
Combine the remaining ingredients, mixing well.
Pour the marinade into the bag with the quail.
Make sure the birds are completely coated.
Marinate for at least 2 hours, but no more than 4 hours.
Prepare your barbecue at medium-high heat.
Cook the quail over direct heat 5-6 minutes on each side.
Move quail to a cool part of the bbq to rest for 5 minutes before serving.

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Quail and Gravy

Quail
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.