Recipe courtesy of Jon Bonnell
Grilled Texas Quail
- Level: Intermediate
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 268
- Total Fat
- 19
- Saturated Fat
- 5
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 22
- Cholesterol
- 83
- Sodium
- 59
- Total: 8 hr 30 min
- Prep: 10 min
- Inactive: 8 hr
- Cook: 20 min
Ingredients
10 semi-boneless Texas quail (recommended: Diamond H Ranch brand)
2 ounces extra-virgin olive oil
2 cloves garlic, minced
4 to 5 sprigs fresh cilantro
5 to 6 sprigs fresh thyme
2 to 3 sprigs fresh rosemary
2 to 3 sprigs fresh oregano
2 tablespoons Creole seasoning blend
Directions
- Marinate the quail in olive oil, garlic and fresh herbs in the refrigerator overnight.
- Remove from the refrigerator and sprinkle Creole seasoning blend on both sides. Grill on high heat over mesquite wood until done (about 4 to 5 minutes per side).