Recipe courtesy of Ming's Restaurant

Grilled Rosemary-Pecan Quail

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  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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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. 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.