Basque Grilled Quail Recipe on Arteflame – Nevada Style

Introduction

Experience the rich, rustic flavors of the Basque Country with this Nevada-style grilled quail recipe, made exclusively on the Arteflame Grill for smoky perfection. These juicy whole quails are marinated in a flavor-packed garlic and red wine blend, then grilled using the reverse searing method to lock in all their natural juices. With no need for an oven or pots and pans, the Arteflame grill lets you grill everything outdoors with ease, flavor, and flair.

Ingredients

• 6 whole quail, cleaned and patted dry
• 1 cup dry red wine (like Tempranillo or Rioja)
• 6 garlic cloves, finely minced
• 2 tbsp red wine vinegar
• 1 tbsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper flakes
• 2 tbsp unsalted butter, melted
• Fresh rosemary sprigs for garnish (optional)

Instructions

Step 1: Fire Up the Arteflame Grill

1. To light the Arteflame grill, pour a little vegetable oil onto three paper napkins.
2. Place the napkins in the fire bowl and stack firewood over top.
3. Light the napkins and allow the fire to heat the cooktop. In about 20 minutes, you're ready to grill.

Step 2: Prepare the Marinade

1. In a mixing bowl, combine red wine, garlic, vinegar, smoked paprika, salt, black pepper, and crushed red pepper flakes.
2. Place the cleaned quail in a resealable bag or container and pour the marinade over them.
3. Seal and refrigerate for at least 4 hours or overnight for best flavor.

Step 3: Sear the Quail

1. Remove quail from marinade and pat dry with a paper towel. Discard marinade.
2. Brush each bird with melted butter just before grilling.
3. Place quail on the center grill grate of the Arteflame at 1,000°F and sear each side for about 1 minute to lock in juices.

Step 4: Cook to Perfection on the Flat Top

1. After searing, move the quail to the flat cooktop griddle, closer to the center where it’s hotter.
2. Cook until the internal temperature reaches around 135°F (remove at 135°F as carryover cooking will take it to 150°F).
3. Total cook time on the griddle is about 8–10 minutes, turning occasionally for even cooking.

Step 5: Rest and Garnish

1. Let the quail rest for 5 minutes off the grill before serving.
2. Garnish with fresh rosemary sprigs if desired.

Tips

• Always use a meat thermometer for perfect doneness. Quail is best at 150°F internal temp after resting.
• The Arteflame’s flat top is hotter near the center and cooler at the edge—use these zones to control your cooking speed.
• Brushing with melted butter brings an unmatched richness to grilled meats over oil.
• Clean up is minimal—just scrape the grill after you're done.
• Reverse searing locks in juices better and provides a beautiful sear.

Variations

1. Citrus Herb Quail: Replace the red wine with orange juice and add fresh thyme and lemon zest for a lighter, floral flavor.
2. Spicy Harissa Quail: Marinate with olive oil, garlic, lemon juice, and 2 tablespoons of harissa paste for North African heat.
3. Maple Bourbon Quail: Sub red wine with 1/2 cup maple syrup and 1/2 cup bourbon for a sweet-smoky glaze.
4. Asian Ginger Soy Quail: Use soy sauce, ginger, garlic, and a touch of honey for an umami twist on the Basque.
5. Smoked Paprika Lime Quail: Keep the paprika but add lime zest and juice for a bright, smoky flavor combo.

Best pairings

• Roasted fingerling potatoes grilled on the outer edge of the flat top
• Grilled asparagus or blistered shishito peppers
• A glass of Tempranillo or Dry Rosé
• Warm baguette slices toasted on the grill’s griddle
• Basque-style tomato salad with grilled onions and red peppers

Conclusion

This Basque-Style Grilled Quail recipe delivers deliciously grilled results with minimal effort, perfect for your next backyard Nevada gathering. The unique cooking zones of the Arteflame Grill help elevate this dish to restaurant-quality territory.