- ¼ cup olive oil
- ½ cup dry red wine
- 3 to 4 juniper berries
- a sprig of thyme
- a sprig of parsley
- 2 bay leaves
- 1 crushed clove of garlic
- a pinch of nutmeg
- 1 tsp salt
- 1 tsp sugar
- a dash of hot pepper sauce
Place quail in glass pan. Mix all ingredients together. Pour marinade over quail. Marinate for at least two hours. Dry and grill over hot coals for 12-20 minutes, turning frequently. Serve on a bed of mixed greens with a dab of cranberry chutney. This marinade also works well on chicken.
