Time to grill! Warm weather and sunshine is all you need to go along with our fruity and elegant Pinot Noir. Quail and Pinot, a traditional pairing, has never tasted so good. The cornmeal coats the birds and leaves a delicious, oh-so-crunchy crust.
8 quail, rinsed and patted dry
Salt and pepper
4 tablespoons Dijon mustard
¼ cup brown sugar
3 tablespoons of balsamic vinegar
¼ cup olive oil
1 tablespoon Worcestershire sauce
1 tbsp. fresh thyme leaves
1 sprig fresh rosemary
2 finely chopped garlic cloves
1 tsp. red chile powder
1 cup yellow cornmeal
Season the quail with salt and pepper and place in a shallow dish.
In a small saucepan, whisk together the mustard, brown sugar, vinegar, Worcestershire, garlic, herbs, and chile powder over low heat. Slowly whisk in olive oil until combined. Warm gently until sugar is dissolved and remove from heat. Cool completely. Pour the marinade over the quail and cover. Marinate in the refrigerator for at least one hour or overnight.
Prepare the grill. Remove quails from fridge and let come to room temperature (about half an hour). Remove from marinade and dredge in cornmeal. When the grill is hot, grill until crispy on both sides and cooked through, about 10 minutes total. Turn the quail every three minutes. Serve immediately.