GRILLED ROSEMARY-PECAN QUAIL

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
  • 1/4 cup melted butter
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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