Grilled Quail with Wilted Cabbage Slaw

Serves 6 as appetizer

Preparation time is 15minutes, cooking time 1.5hrs

Ingredients

• 6 semi-boneless quail (call butcher ahead to confirm if available)
• 3 cups of coarsely grated green & red cabbage – (750ml)
• 2 medium carrots, grated
• 3 cups thinly sliced arugula – (750ml)
• 4 scallions, sliced thin
• 3 tablespoons cider vinegar – (45ml)
• 2 teaspoons honey – (20ml)
• 4 bacon slices, chopped coarse
• 1 teaspoon caraway seeds, crushed lightly – (5ml)
• Red cabbage
• Green cabbage

Marinade

• 1 teaspoon freshly ground black pepper – (5ml)
• ¼ cup cider vinegar – (60ml)
• ¼ cup molasses – (60ml)
• ¼ cup olive oil –(60ml)
• 1-teaspoon ground allspice – (5ml)
• 1-teaspoon salt – (5ml)

Directions

1. Starting with marinade in large bowl combine: ¼ cup of cider vinegar, 1 teaspoon of ground pepper, 3 tablespoons cider vinegar, ¼ cup molasses, ¼ cup olive oil, 1 teaspoon allspice and, 1 teaspoon of salt.  Clean the quail by quickly cleaning with water then dry with kitchen paper.  Season each bird with salt and pepper.  Move quail to a large dish, big enough to hold all birds and with a flat bottom.  Pour marinade overtop of quail, turning to coat all sides.  Cover and let chill in fridge at least 24 hrs up to 48hrs
2. When ready to continue, let quail warm to room temperature and preheat the grill.  Season each quail with salt & pepper. With a rag soaked in oil, rub the grill rack.  Place the quail carefully on the grill.  Leave some room between quail to avoid crowding.  The quail should grill 3 to 4 minutes on each side over glowing coals.  Ideally the meat will still be pink.  To maintain warmth, move quail to a plate and cover, while starting the slaw.
3. Combine the grated carrots, green and red cabbages in a medium bowl. Then, in another bowl whisk together the 3 tablespoon of cider vinegar, and 2 teaspoons honey.  Over medium heat cook bacon in a heavy frying pan, stir occasionally till crisp.  Move bacon into a bowl, leaving behind the grease in the pan.
4. Toss the caraway seeds in the greasy pan let them roast over medium to high heat.  Stir occasionally until fragrant.  Add the slaw mixture, then the vinegar mixture and season.  Sauté until the cabbage starting to wilt, for about a minute.  Remove from heat and then add the thinly sliced arugula and chopped scallions.  Toss contents in skillet around till all is wilted faintly.
5. Plate two birds per plate with slaw on the side.