Cacciatore di Quaglie Grilliata 

(Grilled Quail Cacciatore)


6 Whole Quail
3 Cups  Wine - white and dry
2 Tbl. Juniper berries - crushed with the flat blade of a large knife
2 Tbl. Dijon mustard
1 Med. Lemon
3-5 Cups White wine marinade 
6 Slices Pancetta 
8 Cups Tomato sauce [Click for recipe]
1 Med. Carrot - chopped fine
1 Tbl. Capers - rinsed 
Q.B.     Salt and Pepper

Preparing and Marinating the Quail

In a large bowl, add, the white wine,  juniper berries, mustard, the juice from the lemon and the lemon halves.  Add salt and pepper to taste.  Cut each quail down the breastbone, and flatten each bird. (do not cut the quail in half).  Place the quail in the marinade for a minimum of 4 hours. 

At the end of this time, remove from the marinade, wipe dry, and wrap each bird in a pancetta slice.  When this is done, grill each bird for 5 minutes on each side.  Remove from the heat and let cool.

Preparing the Tomato Sauce

Prepare the sauce as in the given recipe, increasing the ingredient amounts as needed for this recipe.  Add  the carrot and the capers at the same time that is called for the garlic in the linked recipe.  Cook the sauce over medium heat until it thickens.  Place the grilled quail in the sauce and allow to cook an additional 30 minutes.

About 15 minutes before the quail are ready,  put a pot of water to boil.  Cook a half pound of spaghetti, and serve this with the sauce from the quail as a first course, and the quail as a second course.

NOTE: These quail are very good hot off the grill.  Another option for this recipe is to cook an additional 4 quail in the same way, after marinating them, and serve with a simple olive oil and salt Bruschetta as a hearty appetizer.

FrmBottomBar.gif (1768 bytes)

Last updated on:09/11/99 09:41:14 PM