I love roast quail, especially the larger, meaty Jurassic quail from Brisbane Valley. If you’re serving generous sides, I find half a Jurassic quail is enough for most people. Like all poultry, quail benefit from a little time in brine so the salt penetrates into the flesh. I make a salty white wine, bay and olive oil marinade for them; if you use fresh bay leaves, you may be surprised at just how the aroma permeates the dish. Quail are versatile, great with all sorts of sauces and sides. Serve these roast quail with any grilled greens, including cime di rapa or kale, and add a side of spicy Lebanese potatoes instead of the bread if you like (see video below).
Serves 2–4
White Wine & Bay Marinade
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