Going with "Simple grilled quail" on the All Recipes webpage. Paprika, parsely flakes, olive oil, garlic salt, black pepper, & kosher salt make up this simple marinade. Grilled whole birds, 8-minutes per side over medium heat. Served with a chilled Savignon Blanc, west-slope peach caprese, wild rice w/morels, grilled califlower, and GF French bread cristini (using our own home-grown cherry tomatoes and basil). I'm also grilling some elk and mule deer backstrap, which we serve with blue-cheese sauce and/or a homemade cranberry/ horseradish sauce accompaniment. Fresh berry tart for dessert (& a good big red wine for the venison eaters). Hope this works...

Last edited by Lloyd3; 08/21/21 06:08 PM.