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Gegrillte Wachtelbrust mit Kirsch-Thymian-Jus und Grillgemüse neben einem Glas Pinot Noir aus Kanada

Grilled Quail with Cherries and Thyme

Quickly grilled quail breast served on warm grilled vegetables, accompanied by a light cherry-thyme jus. An elegant yet light grilled dish for summer that, with its cherry sweetness and spicy notes, pairs perfectly with a Pinot Noir from Canada.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Grilled dish
Cuisine Barbecue Season, International
Servings 2 people
Calories 410 kcal

Equipment

  • 1 Grill or grill pan
  • 1 Small pot for the gravy
  • 1 Strainer (for straining the gravy, optional)
  • Kitchen twine (if the quails are being deboned)

Ingredients
  

FOR THE QUAIL:

  • 4 Quail Breasts or 2 plucked quails
  • 2 Tablespoon of olive oil
  • 2 sprigs of thyme
  • Salt Pepper

FOR THE GRILLED VEGETABLES:

  • 1 Zucchini
  • 1 red bell pepper
  • 1 small eggplant
  • 2 Tablespoon of olive oil
  • Salt Pepper

FOR THE CHERRY-THYME SAUCE:

  • 200 g Cherries pitted (fresh or frozen)
  • 100 ml Red wine
  • 100 ml Chicken stock
  • 1 Sprig of thyme
  • 1 teaspoon of honey
  • 1 TL cold butter

Instructions
 

PREPARATION:

  • Pat the quail breasts dry, then rub them with olive oil, thyme leaves, salt, and pepper.
  • Wash the zucchini, bell peppers, and eggplant, and cut them into even slices or strips.
  • Marinate the vegetables with olive oil, salt, and pepper.
  • Pit the cherries and cut them in half.

COOKING STEPS:

  • To make the jus, bring the cherries, red wine, chicken stock, thyme, and honey to a boil in a saucepan and simmer over medium heat for about 10 minutes.
  • If necessary, strain the sauce through a sieve, then stir in cold butter until it becomes glossy.
  • Heat a grill or grill pan over high heat and grill the vegetables on both sides until they have light grill marks.
  • Grill the quail breasts for 2 to 3 minutes on each side; the meat should still be slightly pink in the center.
  • Remove the quail breasts from the grill and let them rest for 3 minutes.

SERVE:

  • Arrange the grilled vegetables on two plates.
  • Slice the quail breasts and place them on top of the vegetables.
  • Drizzle the cherry-thyme sauce over the top.
  • Garnish with a fresh sprig of thyme.

SIDE DISHES:

  • Warm Flatbread
  • Bulgur or Couscous Salad
  • Toasted almonds for sprinkling

Nutrition

Calories: 410kcalCarbohydrates: 20gProtein: 26gFat: 22g
Keyword Barbecue Season, Cherries, Pinot Noir, Quail, Summer
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