So I
have finally had a go at grilling dainty little quail.
I was
quite surprised at how robust these little birds were, finding it easier than
expected to separate the skin from the breast. The lovely smelling spice paste
was rubbed under the skin, all over the fleshy side and finally over the wee
little legs.
The
birds took only 9 minutes to grill, talk about fast food! I skipped the boning
step because we were really hungry and scattered some of my lovely fried
coconut over the toasty birds. Ten minutes later we had devoured this tasty
little entrée.
In my
opinion the meat tasted a bit like duck but nowhere near as fatty. This of
course means that quail has now jumped to a very lofty position on my list of
favourite things to eat. Cooked the Stephanie way of course!
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