Recipe courtesy of Ming's Restaurant
Grilled Rosemary-Pecan Quail
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 348
- Total Fat
- 22
- Saturated Fat
- 4
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 15
- Protein
- 23
- Cholesterol
- 83
- Sodium
- 106
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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
- 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.