• QUAIL BUTTERFLIED (PACK OF 6) (FROZEN) $65.70
• CRITTENDEN ESTATE 'THE ZUMMA' PINOT NOIR (750ML) $65.00

Chargrilled Pomegranate Quails

Meat at Billy’s now stocks fresh Brisbane Valley Quail.

These fresh, local quails are delivered weekly to our stores and they’re now also available to order online for home delivery and click & collect.

Recipe and images courtesy of Alana Lowes.

Makes: 6  |  Prep Time: 10 mins  |  Cook Time: 10-15 mins

INGREDIENTS
6 x fresh quails, butterflied
¼ cup pomegranate molasses*
juice of half an orange
1 tbsp olive oil
4 sprigs of fresh thyme, leaves picked
1 tsp salt
1 tsp cracked pepper

optional to serve
fresh pomegranate seeds
dried rose petals*

*Available at Rosalie Gourmet Market – 164 Baroona Road, Paddington (07) 3876 6222  (across from Meat at Billy’s Rosalie)

• QUAIL BUTTERFLIED (PACK OF 6) (FROZEN) $65.70
• CRITTENDEN ESTATE 'THE ZUMMA' PINOT NOIR (750ML) $65.00

METHOD
To marinate the quail, mix together the pomegranate molasses, orange juice, olive oil, thyme, salt and pepper. Pour over the quail and toss to coat. Place in fridge for 15-30 mins.

Preheat the barbecue grill to medium heat. Place the quails skin side down (retain marinade for basting) and char grill until the skin is golden with the char grill scorch marks, approximately 5-7 mins. Turn quails, baste with remaining marinade and place the barbecue hood down. Continue to cook for a further 7-10 mins or until the quail is just cooked through –  it is fine to be slightly pink on the bone.

To serve, scatter with pomegranate seeds and dried rose petals (optional).

If you make this recipe, please let us know! Post a pic on Facebook or Instagram and tag us #meatatbillys.