,

Chilli barbecue quail

Field to Fork

These spicy grilled quail are bold, sticky and full of heat, making them a great entrée or a lively addition to a mixed grill. The marinade blends ginger, garlic, Thai chillies, sweet chilli sauce, tomato sauce, brown sugar and soy into a punchy glaze that soaks into the quail overnight. Cook them on a well-oiled grill or hotplate until caramelised and golden, then serve them hot with plenty of napkins.

Makes: 18
Duration: 25 minutes + 24 hours marination

Ingredients

Main ingredients

  • 75g ginger – roughly chopped
  • 75g garlic – roughly chopped
  • 7 Thai chillies – finely chopped
  • 330ml sweet chilli sauce
  • 330ml tomato sauce
  • 50g brown sugar
  • 50ml light soy sauce
  • 18 quail

Method

  1. Blend all of the ingredients, except the quail, until puréed.
  2. Place the quail into a deep tray, pour over the marinade and rub it in well. Cover and refrigerate for 24 hours.
  3. Cook the quail on a well-oiled grill or hotplate.

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Field to Fork
Field to Fork is a Gourmand award-winning contributor to Australian wild-food storytelling, sharing proven game recipes built around sustainable harvest, respect for wild meat and making the most of what hunters bring home from the field.

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