If you aren't familiar with quail meat, it doesn't taste like chicken.

Quail has it's own flavor. Of course, it's a game bird, so it has a bit of that "gamey" taste to it, even tough most of the quail available is farm-raised. So if that's not to your liking, then quail may not be your favorite. But for those who have acquired a taste for this type of meat, nothing beats a nice barbecued quail. It's simple to prepare, and the smoky flavor blends perfectly without overpowering the quail subtle taste.

We usually marinate them overnight in some olive oil and chopped garlic, but this bbq recipe works just fine as is and serves 4 for a main course or 8 as an appetiser.

BBQ Quail

8 quail, split and backbone removed
2 liters chicken stock
8 fresh thyme sprigs
8 rosemary sprigs
2 limes, zest of
olive oil
sea salt
fresh ground black pepper

Bring the chicken stock to a boil. Meanwhile, clean the quail, and pat dry. Place the quail in the boiling stock, and return quickly to the boil: cook for 2 minutes.

Drain and dry the quail and stuff with the herbs and lime zest. Brush with olive oil and season well with the herbs.

Cook quail on a medium BBQ grill for 7-10 minutes, turning regularly.

Place the cooked quail in a warmed serving dish, pour over the dressing, and leave to stand for 5 minutes before serving.