Grilled Rosemary-Pecan Quail2013-03-11
- Yield : 4 servings
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
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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
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.