Name: Quail Wrapped in Vine Leaves and Grilled over Vines, with Spiced Grapes
Yield: Serves 4 as an Appetizer or 2 as an Entrée
Cuisine: United States
Ingredients: 4 to 8 preserved grape leaves dried grapevine cuttings; 1 quart water herbs to include several sprigs of fresh parsley and thyme, plus a bay leaf; 4 quail; 1 small celery rib salt and freshly ground black pepper to taste Herbal Mix or herbes de Provence to taste olive oil; 1 small carrot; 1 small onion

Preparation info

Serves
4
as an Appetizer

Difficulty
Medium

Appears in

Hoppin John’s Lowcountry Cooking

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