Recipe courtesy of Ming's Restaurant

Grilled Rosemary-Pecan Quail

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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Ingredients

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.
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