Rich and wild, with a touch of heat, Jalapeño Stuffed Snipe is a unique and fun dish. The small bird is stuffed with a whole pepper, then plank cooked on the grill or roasted in the oven.
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 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.
6 to 8 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
bricks or heavy stones
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 meat thermometer reaches 150 to 160 degrees F (66 to 71 degrees C).