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
6 as an hors d'oeuvre
quail (I get mine at D'Artagnan.com and semi-boneless is easiest!)
small garlic cloves, peeled
small bunches fresh sage
large fresh grape leaves
toothpicks to close grape leaves
In This Recipe
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.