Quail Wrapped in Vine Leaves and Grilled over Vines, with Spiced Grapes

Preparation info
  • Serves

    4

    as an Appetizer
    • Difficulty

      Medium

Appears in

By John Martin Taylor

Published 1992

  • About

This simple recipe uses the leaves, vines, and fruit of native grapes. Serve one bird per person as an appetizer or 2 as a main dish, accompanied by rice cooked in a broth flavored with the quail trimmings. Begin the recipe several hours before serving, defrosting the birds if they are frozen.

Ingredients

  • 4 quail
  • 1 quart water herbs to include several sprigs of fresh parsley and thyme, plus a bay leaf

Method

Trim the neck and wing tips from the quail. Add the trimmings and any giblets to the water in a small stockpot. Add the herbs and the aromatic vegetables and bring to a boil over high heat. Reduce the heat and cook, uncovered, at a low boil until the liquid is reduced by half. Strain out the solids and reserve the broth.

While the broth is cooking, salt and pepper the birds inside and o