GRILLED QUAIL

SERVES 3

I have wanted to make quail for a long time. I had to purchase them frozen and, what I didn't realize at the time was that they were preseasoned, meaning mostly salt. For me, they were too salty, but I am salt-sensitive. For most people, they would be fine. If you can get them unseasoned, do so. If not, just don't add any salt to the marinade. Either way, this is a delicious and very special presentation. And, other than the marinating time, very quick and easy.

INGREDIENTS

6 quail (4 to 5 ounces each), split open at the backbone to lay flat

1 tablespoon minced fresh garlic

Juice of 1/2 lemon

1/4 cup dry vermouth

1 tablespoon juniper berries

1/2 teaspoon thyme leaves (fresh or dried)

1 tablespoon chopped fresh sage (less if using dried rubbed sage)

Salt and pepper to taste

2 tablespoons olive oil

Place quail in one layer in baking dish. Mix the remaining ingredients in a small bowl. Pour over quail, turning to make sure both sides are coated. Cover and refrigerate for at least one hour or as much as overnight. Heat an outdoor grill. Grill the quail until done, about 10 minutes on the skin side and 5 minutes on the other side, or until the juices run clear when pricked with a fork. Serve hot or room temperature.

Note: This recipe would work equally well in a large grill pan, skillet or under the broiler.

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