Fred's grilled quail

INGREDIENTS

Quail:
10 fresh sage leaves
2 garlic cloves, sliced
3 tablespoons dry white wine
2 tablespoons olive oil
2 slices of lemon
1 tablespoon lemon juice
1/4 teaspoon ground pepper
1 teaspoon flaky salt
Sauce:
1 tablespoon butter
1 tablespoon sugar
1/2 cup Vin Santo or sweet sherry
1/2 cup orange juice
1 clove
1/2 star anise
Pinch salt

METHOD

Step 1

Combine all ingredients and marinate for 1 hour in the fridge. On a griddle or barbecue, grill the quail, breast side down for 6 minutes then turn and cook for a further 6 minutes.

Step 2

Melt the butter in a pan, add the sugar and stir for
1 minute to dissolve. Add the Vin Santo and simmer for 3 minutes. Lastly add the orange juice, clove,
star anise and salt. Simmer for about 20 minutes or until glossy.

Step 3

Plate the quail alongside
a quinoa salad or a simple risotto, both will match nicely, complimenting the quail and tangy Vin
Santo sauce.