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© Meredith Corporation. All rights reserved. Used with permission.
Gently rinse grape leaves in cold water. Place leaves in a medium bowl; add fresh cold water to cover. Soak for 1 hour; drain. Add fresh cold water to cover. Soak for 1 hour more. Gently rinse grape leaves; pat dry.
Combine oil, garlic, herbes de Provence, pepper and salt in a small bowl. Brush half of the oil mixture over quail. Place 1 slice of prosciutto over the breast of each quail. Brush the prosciutto with some of the remaining oil mixture. Place 2 grape leaves on top of the prosciutto on each quail, with the stem ends of the grape leaves at the tail end of each quail. Wrap leaves around each quail. Tie each quail lengthwise and crosswise with 100%-cotton string. Brush each quail with the remaining oil mixture.
Arrange medium-hot coals around a drip pan in a charcoal grill. Test for medium heat above the pan. Place the quail, breast-side down, on the grill rack over the drip pan. Cover; grill for 25 to 30 minutes or until an instant-read thermometer inserted into the breast portion registers 170°F. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Grill as above.)
To serve, remove strings and discard grape leaves.