Serves: 2-4 / Time: 6 hours prep, 15 cook
- 4 Boneless or semi-boneless whole quail
- 1/2 cup Colombo Marsala
- 1/2 cup olive oil
- 2 tablespoons chopped rosemary
- 1 bay leaf
- 2 tablespoons chopped shallot
- 2 cloves chopped garlic
Combine Marsala, olive oil, rosemary, bay leaf, shallot & garlic and pour over quail. Let marinate in fridge for at least 6 hours.
Grill quail over medium high heat for 6-8 minutes or until done and serve over soft polenta with grilled seasonal vegetables.