Grilled Quail

Instead of the traditional ham or turkey this holiday, change things up a bit with this recipe for grilled quail. A marinade of olive and peanut oils, Dijon mustard, lemon juice, and tarragon add delicious flavor to these petite birds, and grilling creates a nice smokiness and char. The result is a dish that tastes similar to grilled chicken or grilled turkey.

Quail are part of the pheasant family and are considered game birds; they are small and plump, weighing just one to two pounds each. In the United States, the meat is mainly white (while in Europe it is dark) and delicately flavored. Since quail is lean, it is best marinated before grilling or cooked by a moist-heat method. When buying the quail, make sure to ask your butcher to remove the backbones from the birds so that they lie flat. You'll want to plan on two quails per person since they are so small, and three to five hours marinating time.

Although the marinade is simple, it imparts a nice tang from the Dijon mustard and lemon juice, as well as a subtle anise flavor thanks to the tarragon. If tarragon is not your favorite, feel free to substitute it with another herb such as thyme, rosemary, or fresh parsley. And you can omit the peanut oil and make up the difference with more olive oil if needed.

Serve the marinated grilled quail over a bed of arugula for a nice presentation. This main dish pairs nicely with traditional holiday sides as well as wild rice stuffing, roasted potatoes, creamy polenta, and grilled asparagus or zucchini.