Grilled Quail in Dark Irish Sauce
4 servings
30 minutes
Grilled quails in dark Irish sauce is a refined dish that combines the rich flavors of Irish cuisine. It features a blend of sweet maple syrup, spicy Tabasco, flavorful chili powder, and rich sherry, creating a unique sauce with depth and complexity. Grilled quails develop a crispy crust while remaining juicy inside, and the caramelized sauce adds a rich aroma. In Ireland, such meat dishes were traditionally cooked over an open flame, enjoying the process and flavor. They are perfect for festive dinners or cozy evenings with loved ones. Serve with mashed potatoes or fresh green vegetables to highlight the harmony of flavors.
1
In a bowl, mix ketchup, maple syrup, Tabasco, chili, Worcestershire sauce, salt, and sherry.
- Ketchup: 850 g
- Maple syrup: 0.5 glass
- Tabasco sauce: 2 teaspoons
- Chili powder blend: 3 tablespoons
- Worcestershire sauce: 2 tablespoons
- Salt: to taste
- Sherry: 1 glass
2
Preheat the grill or barbecue.
3
Cut the quails in half and spread them out. Rub with salt and pepper and place on a greased rack. Fry, turning and constantly brushing with olive oil, for 15 minutes, then brush with sauce and fry until cooked, until the meat is tender.
- Quail: 4 pieces
- Ground black pepper: to taste
- Salt: to taste
- Olive oil: to taste
