Plum-glazed butterflied quail

4 servings

Ingredients

Quantity Ingredient
12 Quail; thawed if frozen
2 tablespoons Butter or Margarine
⅓ cup Plum Jam
¼ teaspoon Basil Leaves; dried
1 tablespoon 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

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