1 x 4 pack Game Farm Gourmet quail – butterflied (or 2 x 2 pack butterfly quail, if available at your retailer)
40gm softened butter
1 teaspoon ground cinnamon
24 seedless red grapes (midnight beauties are good)
60ml (1/4 cup) extra virgin olive oil
1 tablespoon apple cider vinegar
Sea salt and cracked black pepper to taste
80gm wild rocket, washed
80gm feta cheese, crumbled
40 smoked almonds, roughly chopped


Using kitchen scissors or a knife cut up either side of the back bone right through the neck opening of the quail. Open out the bird skin side down. Using a knife or clean fingers run down the inside of the breast pushing against the bone each side until you reach the centre. Gently remove the breast bones, leaving the legs intact. Rinse the bird under cold water, and then pat it dry with kitchen paper and reserve (refer to the Game Farm “hints and tips” section for a complete guide on how to butterfly quail)

Lay quail flat, skin side up on a greased tray ready to grill. Place equal amounts of butter and cinnamon on each bird and season with sea salt and pepper to your taste. Add red grapes and place under a hot grill for seven minutes or until cooked.

For the dressing combine extra virgin olive oil, apple cider vinegar and black pepper to taste in a large bowl. Combine rocket, feta and smoked almonds in a separate bowl. Add a little dressing and toss to combine. When quail and grapes are done, add to the dressing and mix well, allow the birds to rest and soak up the flavour. Place salad on plates and top with quail and remaining dressing.