On its own quail is delicious tasting meat. It strikes a beautiful balance between the very gamey flavours in kangaroo and venison and, what some people may consider bland, chicken. Quail is also extremely juicy because it takes no time to cook. Butterflied and cooked on a hot barby, quail only takes about 4 minutes each side with resting time long enough to whip up a quick salad.
Note: This recipe requires overnight marinating.
Rinse the quail and pat dry with kitchen paper. Place on a cutting board breast-side up, and insert a knife into the cavity. Cut down through the backbone to butterfly.
Combine lemon myrtle, sumac, macadamia oil, lemon juice, garlic and seasoning in a blender and pour over quail. Allow to marinate in the refrigerator overnight. Remove about 30 minutes before cooking to bring the meat back to room temperature.
Pre heat the BBQ to hot. Cook quail for 4 to 5 minutes each side. Remove from grill pan and wrap loosely in foil to rest. Steam asparagus for 3 minutes then plunge in cold water to refresh.
Combine oil, mustard, lemon juice and seasoning. Toss the dressing over the salad leaves and asparagus. Serve quail with the salad and sprinkle with macadamia nuts.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 15 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 2440 kj |
| Calories | 583 kcal |
| Fat | 49 g |
| Saturated Fat | 9 g |
| Total Carbohydrate | 3 g |
| Total Protein | 31 g |
| Fibre | 2 g |
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