_Serves: 4–6 _
Molasses Porter Quail
½ cup (4 fl oz/118 ml) porter
½ cup (4 fl oz/118 ml) molasses
4 semi-boneless quail, halved, backbone and breastplate removed
1 lb (454 g) mixed greens
¾ cup (6 fl oz/177 ml) bock vinaigrette (see below)
1 red bell pepper, minced
Kosher salt
Fresh cracked black pepper
Combine the porter and molasses and mix well. Add the quail to the porter mixture and let marinate for 1 hour.