Beer makes batters better, meat more tender, and sauces more flavorful.
Barbecued Quail
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- #29081
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup scallions, finely chopped
1/4 cup honey
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
1 tablespoon dry mustard
2 teaspoons ancho chile powder
1 cup Chablis wine
sea salt
fresh ground black peppercorns
4 semi-boneless quail (4-5 ounce size)
directions
Combine all ingredients except the quail and heat in a saucepan for about 15 minutes over medium heat. Remove from heat and cool to room temperature.
Place the quail in a non-reactive baking dish and pour about 2/3 of the sauce over them. Reserve the rest for basting while grilling.
Marinate for about 30 minutes at room temperature and then grill for about 3-4 minutes on each side. Remove when flesh is firm and juices run clear from the leg when pierced.
added by
justnkay
nutrition data
Nutritional data has not been calculated yet.
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