Barbecued Quail with Pepper Marinade from La Varenne Pratique by Anne Willan
This recipe can be prepared with squab (baby pigeon), which is also delicious when barbecued.
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Ingredients
- 16 long skewers
- ½cup/125 ml olive oil
- salt
- 8 quail, giblets removed
- 1 tsp crushed peppercorns
- 3 tbsp/45 ml lemon juice
- ½-1 tsp crushed dried red pepper (optional)
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