Recipe courtesy of Ming's Restaurant

Grilled Rosemary-Pecan Quail

Save Recipe
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
Share This Recipe

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

Directions

  1. Mix the pecans and rosemary together, and divide into 4 parts.
  2. Stuff the cavity of the quail with the mixture. Salt and pepper the quails and grill over hot coals for 5 minutes per side.
  3. 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.

Two-Ingredient Pizza Dough

Two-Ingredient Banana Pancakes

Three-Ingredient Brownies

🤤 More Drool-Worthy Recipes