Recipe courtesy of Ming's Restaurant
Save Recipe Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings

Ingredients

Directions

Mix the pecans and rosemary together, and divide into 4 parts.

Stuff the cavity of the quail with the mixture. Salt and pepper the quails and grill over hot coals for 5 minutes per side.

While the quails are grilling, mix together the cane syrup and butter, and drizzle over the quails immediately after pulling them off the grill, and serve.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Grilled Portobello Mushrooms

Recipe courtesy of Williston Dye

Grilled Herb Shrimp

Recipe courtesy of Ina Garten

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Perfectly Grilled Corn on the Cob

Recipe courtesy of Bobby Flay

Orange-Glazed Grilled Acorn Squash

Recipe courtesy of Bobby Flay

Grilled Rosemary-Pecan Quail

Recipe courtesy of Ming's Restaurant

Grilled Quail

Recipe courtesy of Roger Freedman

Grilled Texas Quail

Recipe courtesy of Jon Bonnell

Grilled Quail Salad

Recipe courtesy of Michael Lomonaco

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.