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4
as an AppetizerMedium
Published 1992
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.
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