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Quail: Barbecued Quail

Source of Recipe


Chef David Nelson



List of Ingredients



• 1 cup finely chopped scallions
  
• ¼ cup honey
  
• 2 Tbsp Worcestershire sauce
  
• 4 large cloves garlic, minced
  
• 1 Tbsp dry mustard
  
• 2 tsp Ancho chile powder
  
• 1 cup Chablis
  
• Sea salt and fresh ground peppercorns
  
• 4 each (4- to 5-ounce) semi-boneless quail
  






Instructions



1. Combine all the ingredients except the quail, and heat in a saucepan for about 15 minutes over medium heat. Remove from heat and cool to room temperature.
   
   
2. Place the quail in a nonreactive baking dish and pour about two-thirds of the sauce over them. Reserve the rest for basting while grilling. Marinate for about 30 minutes at room temperature.
   
   
3. Grill quail for about 3 to 4 minutes on each side. Remove when flesh is firm and juices run clear from the leg when pierced. Remember to baste a couple times while grilling. Serve at once.
   
   Makes 2 servings.