My recipe for marinated grebes! I’ve been marinating them just like this for years! Anyone who tastes them immediately asks for the recipe

Marinated grebes (likely referring to small, marinated birds, though “grebe” is also a water bird) are a delicacy in some cuisines, and your long-standing recipe is sure to be a hit! Since grebes are not a common food item in many regions, I’ll provide a general recipe for small marinated birds, like quail or small game hens, that you can adapt to your specific grebe recipe.

General Marinated Small Bird Recipe:

Ingredients:

• Small birds (quail, game hens, or grebes if available), cleaned and prepared
• Marinade:
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar (or lemon juice)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or thyme)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: bay leaves, juniper berries, or other herbs and spices

Instructions:

1. Prepare the Birds:
   • Ensure the birds are cleaned and any excess feathers removed.
2. Make the Marinade:
   • In a bowl, combine the olive oil, red wine vinegar (or lemon juice), minced garlic, chopped rosemary (or thyme), Dijon mustard, salt, and pepper.
   • Add any optional herbs and spices you desire.
3. Marinate the Birds:
   • Place the birds in a resealable plastic bag or a shallow dish.
   • Pour the marinade over the birds, ensuring they are thoroughly coated.
   • Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate.  
4. Cooking:
   • Grilling: Grill the birds over medium heat, turning occasionally, until cooked through.
   • Roasting: Preheat oven to 375°F (190°C). Place the birds in a roasting pan and roast until cooked through.
   • Pan-frying: Pan fry the birds in a skillet with some olive oil, until cooked through.
5. Serving:
   • Serve the marinated birds warm, with your favorite side dishes.

Possible Adaptations for Grebes:

• Gamey Flavors: Grebes may have a more pronounced gamey flavor. You might want to add ingredients that complement this, such as juniper berries, bay leaves, or a splash of brandy to the marinade.
• Longer Marinating Time: Due to the potential for stronger flavors in grebes, a longer marinating time (up to 24 hours) might be beneficial.
• Slow Cooking: Slow cooking methods, like braising, can help tenderize the meat and mellow out any strong flavors.  

Important Notes:

• Always ensure the birds are cooked thoroughly to avoid foodborne illness.
• Adjust the marinade ingredients to your taste preferences.
• If you are using a water fowl, make sure to render as much fat as possible during the cooking process.