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Grilled Butterflied Quail with Red Grapes and Rocket, Feta and Almond Salad

Grilled Butterflied Quail with Red Grapes and Rocket, Feta and Almond Salad
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Recipe by: Game Farm
gamefarm.com.au
Average: 4 (3 votes)
299 Collected
Difficulty
Easy
Category
Cuisine
-

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Grilled Butterflied Quail with Red Grapes and Rocket, Feta and Almond Salad
Ingredients:
Grilled butterflied quail
Almond Salad
Method:
Grilled butterflied quail
  1. Using kitchen scissors or a knife cut up either side of the back bone right through the neck opening of the quails
  2. Drop the backbone into a bowl. Open out the bird skin side down, remove and offal or loose insides of the cavity if still present and add to the bowl
  3. With a knife or clean fingers run down the inside of the breast pushing against the bone each side until you reach the centre, gently remove the breast bones, leaving the legs intact
  4. Rinse the bird under cold water, and then pat it dry with kitchen paper and reserve
  5. Place birds and lay flat, skin side up on a greased tray ready to grill, place equal amounts of butter and cinnamon on each bird and season with sea salt and pepper to your taste
  6. Add red grapes and place under a hot grill for 7 minutes or until cooked
Almond Salad
  1. For the dressing combine extra virgin olive oil, apple cider vinegar and black pepper to taste in a large bowl
  2. Combine rocket, feta and smoked almonds in a separate bowl
  3. Add a little dressing and toss to combine. When quail and grapes are done, add to the dressing and mix well, allow the birds to rest and soak up the flavour
  4. Place salad on plates and top with quail and remaining dressing

Reviews for Grilled Butterflied Quail with Red Grapes and Rocket, Feta and Almond Salad

4
Average: 4 (3 votes)