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Plum-glazed butterflied quail

Yield: 4 Servings

12 Quail; thawed if frozen 2 tb Butter or Margarine
1/3 c Plum Jam 1/4 ts Basil Leaves; dried
1 tb Red Wine Vinegar

Salt Pepper Rinse quail and pat dry. Cut through backbone of each bird with poultry shears or a knife. Place quail skin-side up on a flat surface and press down firmly cracking bones slightly until birds lie flat. In a 2 to 3 cup pan combine butter jam and basil; stir over medium heat until jam melts. Blend in vinegar and set aside. Place birds skin-side up on a grill 4-6" above a solid bed of hot coals. Cook turning occasionally until skin is browned and breast meat is still pink at bone (cut to test) 8-10 minutes total. During the last 5 minutes on the grill baste with the jam mixture. Add salt and pepper to taste. Per Serving: Calories: 373 Protein: 30 g Fat: 22 g Carbohydrates: 12 g Sodium: 121 mg Cholesterol: 10 mg. Source: Unknown Typed by Katherine Smith

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Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More