Tea Smoked Quail
Rub quail with pickling salt and marinade in fridge for 24 hours. To smoke quail prepare a wok with lid and sieve basket. Top bottom of the wok with tea, put sieve basket in wok and quail in the basket. Cover with lid. Heat wok until tea leaves inflame but not burn. Once smoke is built reduce heat to a minimum. Smoke quail for 15-20 minutes. Serve with sprouts.
- 4 ready-to-cook quail breats
- 14 g pickling salt/kilo quail
- 2 tsp Earl Grey