Grilled Rosemary-Pecan Quail
- 1/2 cup pecans, roasted and roughly chopped
- 1 teaspoon rosemary, finely chopped
- 4 boned quails, washed and dried
- Pinch salt and pepper
- 1/4 cup cane syrup
Stuff the cavity of the quail with the mixture. Salt and pepper the quails and grill over hot coals for 5 minutes per side.
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