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Author Notes: You will rock all your friends when you start your next barbecue with this tasty morsel. Quail is so tiny, it just has to be an appy. Be careful, it's easily overcooked. —ChefJune
Serves 6 as an hors d'oeuvre
- 6 quail (I get mine at D'Artagnan)
- 6 small garlic cloves, peeled
- 6 small bunches fresh sage
- 6 slices pancetta
- 6 large fresh grape leaves
- toothpicks to close grape leaves
- Rinse quails, inside and out, and dry well with paper towels.
- Crush the garlic cloves with the side of a chef's knife. Put one garlic clove and one small bunch of sage inside each quail. Wrap each quail with a strip of pancetta. Set the whole thing in the center of a fresh grape (or lettuce) leaf. Fold the leaf around the bird to cover completely. Fasten the leaf closed with a toothpick which has been soaked in water for at least one-half hour.
- Grill over smoldering coals for about 3 minutes on each side.
- Teacher's Tip: If you can't find fresh grape leaves, you can use the ones that come in brine in the Middle-Eastern groceries, or use de-veined romaine lettuce leaves.
- This recipe was entered in the contest for Your Best Recipe for Barbecued Meat
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall