Most of the time when I marinate quail for a barbeque I either use the traditional Greek /Italian mixture of oil, lemon juice, salt, pepper and oregano, or if I particularly crave for the middle eastern flavours, I may use preserved lemons, cumin, pomegranate molasses; sometimes I may add walnuts, red onions and parsley.
I have always liked to include sage when I braise quail with white wine and particularly if I present them with polenta, so this time, I used sage in the marinade for the quails, which I later grilled.
I must admit, I did crave a bit of grilled polenta to accompany the quail, but on this occasion I accompanied them with a quinoa salad.
quails, butterflied/split in half (I cooked 6 large ones, 1 per person),
dry white wine, 1 glass
extra virgin olive oil, ¾ cup
garlic, 2 crushed
fennel seeds, 1 teaspoon
fresh sage, (12 sprigs, kept whole so that they can be removed after cooking)
Mix all of the ingredients together and marinate the quails for at least 2 hours turning them every so often. Cook on grill for about 20-30 minutes and use the marinade to baste them as they cook.
Because I had some pork sausages to BBQ I decided to push a sprig of fresh rosemary into each sausage before I cooked them. They tasted great. I do like herbs!