Grilled Rosemary-Pecan Quail

  • 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


Step 1

Mix the pecans and rosemary together, and divide into 4 parts.

Step 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.

Step 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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