Spiced Smoked Quail with Grain Salad

Spiced smoked quail with grain salad
cooking time icon

cook time: 1hr

Moderate Cooking Icon

Difficulty: Moderate 

Prep Time Icon

Prep time: 45min (allow 2 days for the brine)

Serving Icon

Serves: 4 people


Brine (Does 4 Large Quail)

  • 200ml pickle juice (optionl)
  • 1tbs chopped dill
  • 40g salt
  • 40g sugar
  • 1tsp pepper corns
  • 1tsp fennel seeds
  • 2 lemons
  • 100ml malt vinegar
  • 400ml water
  • 1tbs dried chilli

Grain Salad

  • 1/2 mango diced
  • 1/2 cup blanched quinoa
  • 1/4 cup blanched freekeh
  • 3 stalks spring onion sliced
  • 2tbs toasted almond flakes
  • 2tbs dukah
  • 1 long red chili sliced
  • 1tsp finely grated ginger
  • 2 garlic cloves finely grated
  • 2 tbs white balsamic vinegar
  • 1/2 capsicum diced
  • 200g diced butternut pumpkin
  • 60g chopped coriander
  • 60g chopped parsley


  • 40g goats cheese
  • drizzle of pomegranate molasses

The Smoking Rub

  •  1/2 tsp sweet paprika
  • 1/4 tsp salt
  • 1/4 tsp cracked pepper
  • 1/4 tsp oregano
  • 1/4 tsp chilli flakes
  • 2  cloves garlic
  • 1 lemons zest
  • 1 tbs chopped parsley
  • 1tbs chopped coriander
  • 2tbs olive oil



Making the Brine

  1. in a medium sized container add all the ingredients for the brine and mix well until the sugar and salt have dissolved.
  2. place the quail in the liquid and cover
  3. place container in the refrigerator for 5hrs-2 days

Making the Grain salad

  • To blanch the quinoa; bring  pot of water to the boil and pour in the quinoa, turn down to a simmer and cook for 12-15min. drain out all the water and allow to steam dry.
  • To blanch the freekeh; bring pot of water to the boil and pot in the freekeh, turn down to a simmer and cook for 2-25min. drain out all the water and allow to steam dry
  1.  roast the pumpkin for 15min at 180C or until tender and golden brown. allow to cool
  2. finely chop remaining ingredients
  3. in a medium sized bowl combine all the ingredients and mix well 
  4. place into a serving bowl and top with goats cheese and pomegranate molasses (optional)

Cooking The Quail

  1. remove quail for the brine and pat dry
  2. prepare the smoker to 80-90C
  3. combine all the ingredients for the rub in a small bowl and mix well
  4. generously basted the quail in the mix and place into the smoker
  5. smoke the quail for 30min-45 min
  6. remove the quail and prepare the grate for a direct cook
  7. place the quail back onto the hot grate and sear the skin well
  8. serve immediately with sour cream and lemon


whole quail
Drying the quail
preparing the quail
Smoking the quail
preparing the grain salad
Reverse searing the quail
Spiced smoked quail with grain salad

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