Plum-Glazed Butterflied Quail
12 Quail; thawed if frozen
1/3 c maple syrup
1/4 ts Basil Leaves; dried
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, add syrup, and basil; stir
over low heat.
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 syrup and basil mixture.
Add salt and pepper to taste. Serves 4.
Source: Unknown Typed by Katherine Smith
Adapted by Patti Vincent
Alina Byelkova / 123RF Stock Photo 9959733