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( Ortikia Sta Klimatofylla )

Quail In Vine Leaves
( Ortikia Sta Klimatofylla )

Image of Quail In Vine Leaves<br/>( Ortikia Sta Klimatofylla )

4 plump quails, freshly killed and dressed
1 teaspoon honey
Grated zest of 1 lemon, with 1 teaspoon juice
1 tablespoon dried thyme
2-3 tablespoons fruity olive oil
Salt and freshly ground black pepper
4 tablespoons cognac
8-12 vine leaves


Serves: 4


1. In a small bowl, mix together the honey, lemon, thyme, olive oil, salt and pepper. Massage this mixture into the skin of each bird. Put them aside in a cool place to marinate for 2-3 hours, or overnight in the refrigerator.

2. Heat 1 tablespoon cognac in a ladle over a small flame. Light it and pour it over one bird, repeating for the others. Wrap each quail in grape leaves, securing them with a toothpick.

3. Bake them in a roasting tin in an oven preheated to 180 C (350 F, gas 4). They should take 30 minutes.

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