Char-Grilled Mountain Quail (Montana Style) | Arteflame

Introduction

There is something undeniably primal about cooking wild game over an open fire. This Montana Char-Grilled Mountain Quail captures the rugged spirit of the West, delivering smoky, golden-brown skin and tender, juicy meat that feels like a feast straight from a high-country campfire. Whether you’ve just returned from a hunt or visited your local butcher, this dish brings a rustic elegance to your backyard that is impossible to replicate indoors.

Why This Recipe is a Game Changer

Quail is notoriously tricky—it is delicate and lean, prone to drying out in seconds. That is why I adore using the Arteflame for this. The ability to flash-sear on the center grate and then gently roast on the flat cooktop guarantees a bird that is succulent, not tough. Plus, the zesty juniper-herb marinade cuts through the gamey richness, creating a flavor profile that is both earthy and bright.

Kitchen Wisdom

• Spatchcock for Evenness: Removing the backbone allows the bird to lay flat, ensuring the legs and breast cook at the same speed.
• Dry for Crispiness: Pat the birds completely dry before they hit the grill. Moisture creates steam, which prevents that crave-worthy sear.
• Respect the Rest: Small birds cool down fast, but they need that 5-minute rest to let the juices redistribute. Don't skip it!

Swaps & Substitutions

If you cannot find fresh juniper berries, a splash of high-quality gin in the marinade mimics that botanical flavor beautifully. No quail nearby? This method works wonders with Cornish game hens; just increase the roasting time slightly to account for the size difference.

Ingredients

The Quail

• 4-6 whole Mountain Quail (or standard quail), cleaned and spatchcocked (butterflied)
• 2 tablespoons olive oil (for coating)
• Salt and freshly cracked black pepper to taste

The Montana Herb Marinade

• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh juniper berries, crushed (optional, for authentic mountain flavor)
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon lemon zest
• 1 tablespoon apple cider vinegar

Garnish

• Fresh parsley, chopped
• Lemon wedges

Instructions

Step 1: Prepare the Quail

1. Rinse the quail under cold water and pat them thoroughly dry with paper towels. This is crucial for achieving crispy skin.
2. Using kitchen shears, remove the backbone of each bird to spatchcock them. Press down firmly on the breastbone to flatten the bird. This ensures even cooking on the grill.

Step 2: Marinate

1. In a small bowl, whisk together the olive oil, minced garlic, crushed juniper berries, thyme, rosemary, lemon zest, and apple cider vinegar.
2. Place the quail in a large resealable bag or a shallow dish. Pour the marinade over the birds, massaging it into the meat.
3. Refrigerate for at least 1 hour, or up to 4 hours for deeper flavor infusion. Remove from the fridge 20 minutes before grilling to bring them to room temperature.

Step 3: Fire Up the Arteflame

1. Build a wood fire in the center of your Arteflame grill. Let it burn down until you have a solid bed of hot coals and the cooktop is searing hot (usually about 450°F+).
2. Lightly oil the flat cooktop surface to prevent sticking.

Step 4: The Sear and Roast

1. Remove the quail from the marinade and season generously with salt and pepper.
2. Place the quail skin-side down directly on the center grill grate for a hard sear. This should only take about 1-2 minutes until the skin is golden and crisp.
3. Move the quail to the flat steel cooktop, skin-side up. This area provides a medium-high heat that will finish cooking the bird without burning the delicate skin.
4. Cook for another 4-6 minutes, flipping once if necessary, until the internal temperature reaches 165°F.

Step 5: Rest and Serve

1. Remove the quail from the grill and let them rest on a warm platter for 5 minutes. This allows the juices to redistribute throughout the meat.
2. Garnish with fresh parsley and serve immediately with lemon wedges.

Tips

Quail are small birds with very little fat, which means the margin for error is slim when grilling. The secret to juicy quail lies in the carry-over cooking; pull them off the grill the moment they hit their target temperature, as they will continue to cook slightly while resting. Utilizing the Arteflame’s distinct heat zones is crucial here. Start with that aggressive sear on the center grill grate to crisp up the skin—this adds texture and flavor. Then, utilize the cooler outer ring of the cooktop if the birds are cooking too fast. If you want extra moisture and richness, baste the birds with a little melted butter or reserved marinade during the final minute of cooking. Never skip the resting period; five minutes is all it takes to ensure every bite is tender and flavorful.

Variations

While the classic Montana herb blend is a crowd-pleaser, quail is a versatile canvas that pairs well with a variety of flavor profiles. You can easily adapt this recipe to suit your mood or the season. If you prefer something sweeter to offset the gamey flavor, try a glaze. If you want more heat, incorporate spices into a dry rub. Experimenting with different fats, like bacon, can also add protection to the delicate meat. Here are a few favorite variations to try on your grill:

• Bacon-Wrapped: Wrap each quail in a slice of thick-cut bacon before grilling to add smokiness and fat.
• Maple-Bourbon Glaze: Brush with a mix of maple syrup and bourbon during the last 2 minutes of grilling.
• Spicy Cajun: Swap the herb marinade for a spicy Cajun dry rub for a Southern twist.
• Asian Fusion: Marinate in soy sauce, ginger, and sesame oil, then garnish with scallions.
• Garlic Butter: Skip the marinade and baste continuously with garlic-herb butter while grilling.

Best pairings

To turn this Montana Char-Grilled Mountain Quail into a complete meal, you need sides that can stand up to the robust, earthy flavors of the game without overpowering it. Since you already have the Arteflame fired up, it makes sense to utilize the cooktop for your side dishes as well. Think about textures and flavors that complement the smokiness of the bird. Earthy grains, root vegetables, and acidic salads work wonders here. Here are some pairing ideas to elevate your dining experience:

• Wild Rice Pilaf: Nutty and earthy, it complements the gamey taste of quail perfectly.
• Grilled Asparagus: Tossed with olive oil and lemon, cooked right on the flat top next to the birds.
• Roasted Root Vegetables: Carrots and parsnips roasted on the grill bring out a natural sweetness.
• Pinot Noir: A glass of Oregon or California Pinot Noir has the acidity and red fruit notes to balance the dish.
• Crisp Pilsner: If you prefer beer, a cold, crisp pilsner cuts through the richness of the charred skin.

Conclusion

Mastering the art of grilling small game birds is a rewarding challenge, and this Montana Char-Grilled Mountain Quail recipe is the perfect place to start. The combination of the smoky char from the Arteflame and the aromatic mountain herbs creates a flavor profile that is truly unforgettable. It is a dish that connects you to the outdoors, celebrating the natural bounty of the land and the joy of open-fire cooking. We hope this recipe inspires you to step outside your culinary comfort zone and embrace the wild flavors of the west. Gather your friends around the fire, pour a glass of wine, and enjoy a meal that tastes like adventure. Happy grilling!