Recipe courtesy of Ming's Restaurant
Grilled Rosemary-Pecan Quail
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
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.
