Plum-Glazed Butterflied Quail Recipe - Cooking Index
Plum-Glazed Butterflied Quail Recipe - Cooking Index
| 12 | Quail - thawed if frozen | |
| 2 tablespoons | 30ml | Butter or margarine |
| 1/3 cup | 78ml | Plum jam |
| 1/4 teaspoon | 1.3ml | Basil leaves - dried |
| 1 tablespoon | 15ml | 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.
Source:
Home and Family
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10 (1 votes)
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