Plum-glazed Butterflied Quail Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
12: Quail, thawed if frozen
2 tbsp: Butter or Margarine,
1/3 cup: Plum Jam,
1/4 tsp: Basil Leaves, dried
1 tbsp: Red Wine Vinegar,
Salt,
Pepper,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Poultry