Quail are very small birds and they cook quickly, it important not to overcook to prevent them from being dry and chewy.
Serves – 4 Total cook time – 15 minutes
Although fairly mild, quail can have a gamey flavor which can be lessened by using a brine.
For the brine
- 4 Quail, cleaned and rinsed, 4 oz average
- ½ Cup Kosher Salt
- ½ cup light brown Sugar
- 1 gallon cold water, or enough to cover
- 1 Large grilling plank (we used these cherry planks)
- 2 Tbs. Butter
- 1 Tbs Kosher Salt
- ½ Tbs. Black pepper
- 8 medium Carrots, peeled
- Dissolve the salt and sugar in a little warm water, add the remaining cold water and the quails. The birds should be fully submerged.
- Refrigerate the quails overnight or for at least 8 hours.
- Preheat a grill or oven to 400°F and soak the plank in hot water for at least 15 minutes in hot tap water.
- Remove the quails from the brine and pat dry.
- Trussing is optional but recommended (see here)
- Melt the butter and brush it onto the birds, season with the salt and pepper.
- Cut the carrots in half lengthwise and toss with the remaining butter.
- Place the quails and carrots on the plank and cook for 15 minutes, or to an internal temperature of 155°F.