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Ingredients
- 6 whole quails
- 1/2 cup whole sage leaves
- 200ml extra virgin olive oil
- Sea salt and freshly ground black pepper
- 8 small to medium red onions, cut in quarters
- 1/3 cup balsamic vinegar
Method
With a small sharp knife, take legs off quails at thigh joint and cut off breasts. Place legs and breasts in a bowl with sage. Sprinkle over 1/2 cup olive oil and season well with salt and pepper. Mix thoroughly.
Place onion in a bowl, sprinkle with remaining olive oil and season with salt and pepper. Cook onions on a hot grill plate or in a frying pan until soft but still intact. Place them back in the bowl, sprinkle with balsamic vinegar and toss.
Finally, grill quail breasts and legs, skin-side down, until golden and cooked through, then toss with onions and serve.
