Recipe courtesy of Ming's Restaurant
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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.

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