Regional Flavours

Asian Butterfly Quail

Recipe supplied by Brisbane Valley Quail from the Somerset region

Ready In: 2 hours marinating time + 15 minutes prep
Serves: 4


4 x 300g
whole butterfly quails
2 tbsp
2 tbsp
light soy sauce
2 tsp
finely grated fresh ginger
garlic cloves, crushed


1. Marinate quail in honey, soy sauce, ginger and garlic and refrigerate for two hours.

2. Remove from fridge and heat BBQ

3. Put quail skin down on hot BBQ plate for 4 minutes, until golden brown

4. Turn quail and grill for three minutes

5. Close lid and cook on low for a further 5 minutes. Cut in half, serve and enjoy.


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