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Grilled Quail


This great recipe for the holidays. Plan on two quails per person since they are so small.

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: Serves 4 to 5


  • 8-10 quails
  • 3 tablespoons olive oil
  • 2 tablespoons peanut oil
  • 2 tablespoons Dijon Mustard
  • juice of 1/2 a lemon
  • 1 tablespoon white wine vinegar
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


Make sure to ask your butcher to remove backbones from quails so that they lie flat. Mix together all marinade ingredients in a small bowl. Place quails in a shallow baking dish. Coat with mixture, cover and marinate in refrigerator for 3-5 hours. Let quails stand for at least an half an hour to reach room temperature before grilling.

Preheat grill for high heat. Place quails onto grill skin side down. Cook for 5-7 minutes, turn and cook for an additional 5-7 minutes. Remove and serve.

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