Plum Glazed Butterflied Quail
Serving Size : 4
Ingredients for prepare Plum Glazed Butterflied Quail
:
| Amount | Measure | Ingredient - Preparation Method |
| 12 | | quail - thawed if frozen |
| 2 | tablespoons | butter or margarine |
| 1/3 | cup | plum jam |
| 1/4 | teaspoon | basil leaves - dried |
| 1 | tablespoon | red wine vinegar |
recipe Plum Glazed Butterflied Quail
Rinse quail and pat dry. Cut through backbone of
Plum Glazed Butterflied Quail
each bird with poultry shears or a knife. Place quail, skin-side up, on a flat surface and press down
poultry stunning knives
firmly, cracking bones slightly, until birds lie flat. In a 2 to
4h poultry maryland
3 cup pan, combine butter, jam, and basil; stir over medium heat until jam melts. Blend in vinegar and set
caponize poultry
aside. Place birds, skin-side up, on a grill 4-6" above a solid bed of hot coals.
coal furnace poultry house
Cook, turning occasionally, until skin is browned and breast meat is still pink at bone, (cut to test)
green discoloration in cooked poultry
8-10 minutes total. During the last 5 minutes on the grill, baste with the jam mixture. Add salt and pepper
4h poultry maryland
to taste.
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