The first time I ever had any sort of wild game was during my first visit to Greece in 1974 (do the math, I’m that old).
My Uncle Pavlo was a farmer and avid sportsman who would go on hunting trips. His usual catch would be wild hare, partridge, pheasant and quail.
A few things about offering up quail…it’s probably best to offer them as part of an array of grilled meats. They are little birds, lots of bone, little meat. If offering up as an entree, I’d suggest three per person.
Quail should be eaten with your hands so you probably don’t want to serve these up for a formal dinner. Imagine your boss fumbling with quail in their hands?
Either way, quail are delicious and very easy to grill. My preference is to halve them and then pass skewers through the breast and leg portion of the half. This keeps them in tact during grilling and it makes for a nice presentation when serving, rather than a floppy piece of grilled birdie.
The main inspiration came from a book called “Game & Fish Cuisine”, written by a Greek-Canadian named George Politis.
I’ve taken his quail marinade and adding my own little “stamp”, if you will. On of the detours I take is to use all the leftover marinading liquid and reduce it with the addition of Petimezi. Petimezi is essentialy a grape molasses and you can read about it here.
If you’re the type that likes their savory to be savory then skip the Petimezi step but if you’re like myself and you enjoy the combo of sweet with savory, give this recipe a try..right down to brushing the Petimezi glaze on the quail.
Petimezi was used in ancient times as a sweetener and to this day, Greeks use it for making several traditional Greek desserts.
Petimezi is a welcome addition to my Greek pantry.
Grilled Quail With a Petimezi Glaze
6 quail, halved
Juice of 1 large lemon
1/2 cup of olive oil
1 large clove of garlic, minced
2 Tbsp. chopped fresh oregano
2 Tbsp. Metaxa brandy
3 crushed bay leaves
1 tsp. sea salt
1 tsp. fresh ground pepper
2 -3 Tbsp. of Petimezi
wooden skewers, soaked in water
- In a medium-sized bowl, combine all the marinade ingredients (except for the Petimezi and quail) and whisk to emulsify. Taste and adjust for seasoning an set aside.
- Using a butcher’s knife or kitchen scissors, cut the quail carcasses in half and ensure no organ meat is still attached on the insides, cut on the neck and rinse in water and then pat dry.
- Add your quail halves to the marinade place in the fridge for alt least 4 hours or overnight.
- Bring your quail back to room temperature before grilling. Using your soaked wooden skewers, pass the the stick from the leg, right through the entire breast. This will keep the half firm and secure while grilling.
- Pour your remaining marinading liquid into a small saucepan and bring to a boil. Reduce to medium and simmer for 2-3 more minutes. Add as much or as little Petimezi as you wish (depending on how sweet you would like your glaze). Take off the heat and keep warm.
- Season lightly with salt and pepper and grill (skin side down first) for 5 minutes and then turn and grill on the other side for another 2-3 minutes.
- Brush the glaze onto your quail and serve immediately as part of a mixed grill, appetizer or as a main.
46 Responses
my husband will be impressed – he hunts these! ortikia, if i’m correct, is the name of this gamey bird
I love these little birds on a plate! Grilled quail has to be one of my favourite game dishes. nice touch with the petimezi! Looks good, looks real good!
Looks wonderful, Peter. I’ll bring the limoncello :) I’m not too late for dinner, am I?
Those little quail do look lovely. I learn something new about Greek cooking every time I visit your blog.
Delish. I am picture you grilling these on a warm sunny Greek beach
I have been wanting to try quail for a while now. They look so small.
You continue to amaze me. It would never even occur to me to grill up quail!!
Hey Peter! Todd’s loving this quail right now! He’s missing his fried quail dish, it’s been a while since he’s had his loved quail. You’ve just given him another delicious reminder to make it soon!
Wow, I’ve never had quail before. Adding it to my never-ending list of new things to try!
I just grilled some quail! I left mine whole, yours makes for a much nicer presentation! I wish I would have seen this first!
I’d expect to find this dish at an upscale restaurant – Canoe, Four Seasons – not in somebody’s back yard. You amaze me.
Like I said before you always surprise me with what you are cooking. Great weather to be BBQ’ing. Great job Peter.
Where do you find petimezi. Do you buy it readymade or do you make your own during wine season in the fall?
I was about to have couscous today, but then I didn’t. I’m with you on the sweet and savory combo, especially with gamey meats that have such bold flavors.
Sweet and sour is also my thing – just love the combo with meat, especially game. I would serve this platter with lots of other platters of salads and meats under a shady tree for a LOOOOONG Saturday lunch.
Sweet and sour is also my thing – just love the combo with meat, especially game. I would serve this platter with lots of other platters of salads and meats under a shady tree for a LOOOOONG Saturday lunch.
Sweet and sour is also my thing – just love the combo with meat, especially game. I would serve this platter with lots of other platters of salads and meats under a shady tree for a LOOOOONG Saturday lunch.
Sweet and sour is also my thing – just love the combo with meat, especially game. I would serve this platter with lots of other platters of salads and meats under a shady tree for a LOOOOONG Saturday lunch.
Sweet and sour is also my thing – just love the combo with meat, especially game. I would serve this platter with lots of other platters of salads and meats under a shady tree for a LOOOOONG Saturday lunch.
Sweet and sour is also my thing – just love the combo with meat, especially game. I would serve this platter with lots of other platters of salads and meats under a shady tree for a LOOOOONG Saturday lunch.
Sweet and sour is also my thing – just love the combo with meat, especially game. I would serve this platter with lots of other platters of salads and meats under a shady tree for a LOOOOONG Saturday lunch.
Sweet and sour is also my thing – just love the combo with meat, especially game. I would serve this platter with lots of other platters of salads and meats under a shady tree for a LOOOOONG Saturday lunch.
Sweet and sour is also my thing – just love the combo with meat, especially game. I would serve this platter with lots of other platters of salads and meats under a shady tree for a LOOOOONG Saturday lunch.
These do look delicious. I suppose I could camp out in the backyard with a net or something… :-P
California quail run all over the place here in the valley. I always try and avoid hitting them with my car. They do serve them up in some of the local restaurants (hopefully not the wild ones)…you are right they are quite tiny:D
I love quail. Even though they are tiny the amount of work to eat them to me is worth it. I love your spin on the recipe.
Thats quite clever using the petimezi with the ortikia Peter…and I bet they tasted good too!
wow! this looks incredible! i have to search for this Petimezi stuff now….
I love quails but i agree, they’re not well suited for formal dinners. That’s why i rarely cook them for the boss [sigh]. Never heard of petimezi, i shall investigate. Looks delicious as always Peter.
Wow, those are amazing. I wish I could find fresh quail – we can only get frozen.
My dad won’t shoot quail anymore because one time a whole covey of them walked into his hunting blind, making those cute little cooing noises, and he’s just too soft in his old age.
This is an awesome post, Peter. I’d love to get my hands on some quail.
Maria, you’re right…ortikia are what us Greeks call quail…yum.
Pete, they were finger-lickin’ good…no sense using cutlery here.
Sam, I love’em too…great offering for a backyard party.
Maryann…I’m still waiting for you! ;)
Lydia, glad to expand your Greek food knowledge.
Maybelle, I do grill alot there…the kitchen gets too hot!
Kevin, they are small but quite delish.
Lori, why not…quail aren’t just for the oven.
White Rice Duo, my Asian market always has quail and quail eggs.
Vicarious, if you don’t mindeating with your hands, you’ll love’em.
Pam, really? I hope you blog about it so we can see.
Oh Giz, you’re too kind…the presentation is quite rustic.
Helene, merci beaucoups…finally great outdoor weather.
Anna, I didn’t make it but I bought it at a Greek bakery here. Look/ask for it at a Greek or middle eastern store (grape syrup).
Antonio, the couscous here was a wonderful bed to absorb the juices from the quail.
Nina, that sounds perfect…a long, lazy Saturday.
Lulu, do you dishes? lol
Val, try these out with the Junior Bellini…eat with your hands and enjoy!
Judy, I think they are worth the work…so what…eat with your hands.
Kit Kat, look up saba or grape syrup.
Zen, you’re right…not for a formal dinner and if served…best to ask people to eat with their hands.
Heather, I get mine from the Asian market and they are fresh…lookey over there.
Neverfull, ditto…check out the Asian markets. Where there are quail eggs are quail.
Oh that looks fantastic! I always think that quails are more trouble than they’re worth, but seeing them skewered like that they would be no more trouble that chicken wings which we regularly BBQ on sticks :) SO probably time I got over my hang-ups. Thanks for the inspiration!
Mmmmm I love quails in all their ways!!! Grilled are great… but only two for me ;-)
These look beautiful! I’ve never had the fortune to cook quail and I’m not even sure if I’ve ever had quail, but I’d love to, especially these. Also, the petimezi sounds like a nice addition–I’ll have to see if I can get my hands on some!
These look beautiful! I’ve never had the fortune to cook quail and I’m not even sure if I’ve ever had quail, but I’d love to, especially these. Also, the petimezi sounds like a nice addition–I’ll have to see if I can get my hands on some!
These look beautiful! I’ve never had the fortune to cook quail and I’m not even sure if I’ve ever had quail, but I’d love to, especially these. Also, the petimezi sounds like a nice addition–I’ll have to see if I can get my hands on some!
These look beautiful! I’ve never had the fortune to cook quail and I’m not even sure if I’ve ever had quail, but I’d love to, especially these. Also, the petimezi sounds like a nice addition–I’ll have to see if I can get my hands on some!
These look beautiful! I’ve never had the fortune to cook quail and I’m not even sure if I’ve ever had quail, but I’d love to, especially these. Also, the petimezi sounds like a nice addition–I’ll have to see if I can get my hands on some!
These look beautiful! I’ve never had the fortune to cook quail and I’m not even sure if I’ve ever had quail, but I’d love to, especially these. Also, the petimezi sounds like a nice addition–I’ll have to see if I can get my hands on some!
These look beautiful! I’ve never had the fortune to cook quail and I’m not even sure if I’ve ever had quail, but I’d love to, especially these. Also, the petimezi sounds like a nice addition–I’ll have to see if I can get my hands on some!
These look beautiful! I’ve never had the fortune to cook quail and I’m not even sure if I’ve ever had quail, but I’d love to, especially these. Also, the petimezi sounds like a nice addition–I’ll have to see if I can get my hands on some!
These look beautiful! I’ve never had the fortune to cook quail and I’m not even sure if I’ve ever had quail, but I’d love to, especially these. Also, the petimezi sounds like a nice addition–I’ll have to see if I can get my hands on some!
Mmmm….quail…. This looks great, and I love your suggestion with the skewers. Quail is one of the few “exotic” meats that is easy to come by here, so I’ll have to give it a try!
Whoa. This looks so good. I love quail and you’ve managed to make these look PERFECT. I wish we grilled as much as you seem to do, but for us living in the city and up a few floors, it’s a bit of a hassle :) I’m glad you explained the petimezi above because I wasn’t sure what it was, either. Sounds even better now!
QUAIL!!! For some reason, quail is still relegated to “restaurant” food for us. But, one day, it will happen at home. ;)
(We’d just have to buy A LOT of them to feed all of us!)