|1 cup dry red wine|
|2 sticks celery including tops, chopped|
|1 carrot, chopped|
|1 small onion, chopped|
|1 bay leaf, torn into small pieces|
|1 tsp allspice|
|1 tsp dried thyme|
|2 cloves garlic, crushed|
|2 tbs olive oil|
|2 tbs lemon juice|
|lemon wedges for serving|
- To prepare the quail, use poultry shears to cut down either side of the backbone, then discard the backbone.
- Remove the innards and neck, wash the insides and pat dry with paper towels.
- Place breast side up on a cutting board, open out flat and gently press to flatten.
- Using poultry shears, cut in half through the breast then cut each half again into the thigh and drumstick piece and breast and wing piece.
- In a non-metalic bowl, combine the wine, celery, carrot, onion, bay leaf and allspice.
- Add the quail and stir to coat. Cover and refrigerate overnight, stirring occasionally.
- Drain and sprinkle with thyme, salt and pepper.
- Whisk the garlic, oil and lemon juice in a small bowl.
- Heat a charcoal or stove top grill useing high heat. Reduce the heat to medium and cook the quail breast pieces for 4-5 minutes on each side and the drumstick pieces for 3 minutes on each side or until tender and cooked through.
- Brush frequently with the lemon mixture.
- Serve hot with lemon wedges.