Oriental Quail with BBQ Sauce
Quail is a small game bird with dark tasty meat with a delicate flavour; remarkably different when compared to the other wild game birds that are known for their strong taste as their meats are less tender than that of the domesticated animal.
The name “poultry” comes from the French word “poule” which is actually derived from the Latin word “pullus”, meaning small animal.
Poultry is one of the most commonly consumed types of protein not for one but many good reasons; It is lean meat, available in plenty, and has a very neutral flavour that goes very well with any palate. Poultry is the second most widely eaten type of meat after pork, accounting for over 30% of the total world meat production and sixteen billion birds are annually raised for consumption.
There are several kinds of poultry and they include Chicken, Turkey, Duck, Goose, and Quail.
About Oriental Quail with BBQ Sauce
Quail is a small game bird with dark tasty meat with a delicate flavour; remarkably different when compared to the other wild game birds that are known for their strong taste as their meats are less tender than that of the domesticated animal.
The best way to handle quail meat is to cook it quickly and paying much attention during the cooking process as by overcooking, it will toughen up and dry the meat.
As quail is game meat, it is best to pair it with sweet-sour fruity flavours.
This Dish
The grilled quail pairs very well with sauces, also add a flavourful twist to the dish.
Recipe Card
| Ingredients | Quantity |
| For the Quail | |
| Quail | 8 pieces |
| Canola oil | for brushing |
| Sea salt & crushed black pepper | as required |
| For BBQ Sauce | |
| Canola oil | 2 tbsp |
| Yellow onion (diced) | 1 piece |
| Pomegranate (juice) | 1 cup |
| Orange (juice) | 1/4 cup |
| Pomegranate molasses | 1/4 cup |
| Red vinegar | 1/4 cup |
| Light brown sugar | 3 tbsp |
| Cinnamon (sticks) | 2 pieces |
| Orange (zest) | 1 piece |
| Ketchup | 1/2 cup |
| Dijon mustard | 1 tbsp |
| Sea salt | as required |
| Crushed black pepper | as required |
Method of Preparation:
- Heat the oil in a medium saucepan over medium heat; add the onions and sweat until soft. Add the pomegranate juice, orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks and orange zest and cook until reduced by half. Add the ketchup and cook for 15 minutes.
- Remove from the heat, whisk in the mustard, salt and pepper and let cool slightly. Strain and remove cinnamon sticks before using. Keep aside about 1 cup of the sauce for serving.
- Preheat oven to 180 C.
- Heat the grill to medium-high for direct grilling. Brush the spatchcocked quail with canola oil and sprinkle with salt and pepper. Put breast-side down on the grill and cook about 3 minutes.
- Brush the quail with BBQ sauce (Baste) and place on an oven tray, and put in the oven for 5 minutes until cooked through.
- Serve hot with a drizzle of the BBQ sauce and green salad of your choice on the side.
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