Adele Aitken’s grilled quail with salsa verde

BUSH TO BANQUET


Quail • 4 quail (butterflied) • 5 cups water • 70 g salt • 140 g sugar • 3 bay leaves • 3 juniper berries • 1 tsp fennel seeds Method: • Bring 2 cups of water to the boil adding salt, sugar and aromatics. • Add the remaining water and allow...

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