Grilled Quail with Pine Nuts and Currants

1. 1

   In a small saucepan, combine the currants, sherry, sherry vinegar and bay leaves and bring to a simmer.

2. 2

   Remove from the heat.

3. 3

   Cover and let stand for 45 minutes.

4. 4

   Meanwhile, in a small skillet, heat 1 teaspoon of the olive oil.

5. 5

   Add the pine nuts and cook over moderately low heat, stirring, until golden, about 3 minutes.

6. 6

   Transfer to a plate to cool.

7. 7

   Light a grill.

8. 8

   Brush the quail with olive oil and season with salt and pepper.

9. 9

   Grill the quail over high heat, turning once, until browned on the outside and cooked to medium within, about 5 minutes.

10. 10

    Transfer the quail to a platter.

11. 11

    Stir the remaining 5 teaspoons of olive oil and the pine nuts into the currants and season with salt and pepper.

12. 12

    Spoon the mixture over the quail and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.