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Chapter:Other Poultry (Turkey, Duck, Goose and Game Birds) Recipes
Section:Quail
Recipe:Plum-Glazed Butterflied Quail
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Plum-Glazed Butterflied Quail
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  12     Quail; thawed if frozen
  1/3 c  maple syrup
  1/4 ts Basil Leaves; dried
         Salt
         Pepper

Rinse quail and pat dry. Cut through backbone of each bird with
poultry shears or a knife. Place quail, skin-side up, on a flat
surface and press down firmly, cracking bones slightly, until birds
lie flat. In a 2 to 3 cup pan, add syrup, and basil; stir
over low heat.

Place birds, skin-side up, on a grill 4-6" above a solid bed of hot
coals. Cook, turning occasionally, until skin is browned and breast
meat is still pink at bone, (cut to test) 8-10 minutes total. During
the last 5 minutes on the grill, baste with the syrup and basil mixture.
Add salt and pepper to taste. Serves 4.

Source: Unknown Typed by Katherine Smith
Adapted by Patti Vincent
section picture
Alina Byelkova / 123RF Stock Photo 9959733