Flat Tuscan Quail

Flattened and weighted, flat Tuscan quail cooks quickly on the grill or griddle. Any upland game bird can marinate in this simple marinade for up to 12 hours. 

If you can’t round up anything to use to weigh down the bricks, cooking them on a George Forman-style grill works great.

This dish is delicious when served with steamed couscous and roasted vegetables. Double the marinade and use some of it as a dressing for the couscous.

This recipe is from Tiffany’s book Cooking Game Birds. To buy this book, and many more, visit here.

Flat Tuscan Quail Recipe

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Flattened and weighted, flat Tuscan quail cooks quickly on the grill or griddle. Any upland game bird can marinate in this simple marinade for up to 12 hours. 
Preparation 12 hours
Cook 30 minutes
Ready in 12 hours 30 minutes
Servings 6 Servings
CourseDinner
InfluenceItaly
DifficultyExperienced
MethodFry

Ingredients

  • 6 whole quail dressed
  • 1/3 cup olive oil
  • 5 cloves garlic minced
  • 3 sprigs rosemary chopped
  • 2 lemons zested and juiced
  • salt and pepper to taste

Equipment

  • bricks or heavy stones
  • foil

Directions

  • Cut the birds through the backbone and press as flat as possible. 
  • In a large bowl, mix the oil, garlic, rosemary, lemon juice and zest, salt, and pepper to make the marinade.
  • Marinate birds, refrigerated, for 6 to 12 hours. 
  • Prepare a grill or griddle for high heat.
  • Remove the birds from the marinade and salt and pepper to taste. 
  • Cover the bricks or heavy stones with foil. 
  • Place the birds on the hot grill or griddle and place weights on top of them. Cook for 15 minutes per side or until the meat thermometer reaches 150 to 160 degrees F (66 to 71 degrees C). 

Nutritional Information

Sodium: 216mgCalcium: 67mgVitamin C: 45mgVitamin A: 994IUSugar: 1gFiber: 1gPotassium: 935mgCholesterol: 308mgCalories: 898kcalMonounsaturated Fat: 26gPolyunsaturated Fat: 13gSaturated Fat: 15gFat: 61gProtein: 80gCarbohydrates: 4gIron: 16mg

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Tiffany Haugen

About Tiffany Haugen

Tiffany Haugen has lived a semi-subsistence lifestyle for nearly 30 years. From the wild Arctic of Alaska to the jungles of Sumatra, Indonesia to her current home in the Pacific Northwest, hunting and fishing are what put Tiffany’s meals on the table.

Learn more about Tiffany Haugen
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