GRILLED ROSEMARY-PECAN QUAIL

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Grilled Rosemary-Pecan Quail image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

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

Steps:

  • Mix the pecans and rosemary together, and divide into 4 parts.
  • Stuff the cavity of the quail with the mixture. Salt and pepper the quails and grill over hot coals for 5 minutes per side.
  • 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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