Recipe number 49998 is

Plum-Glazed Butterflied Quail

The ingredients are:
12 Quail, thawed if frozen 2 tbsp Butter or Margarine 1/3 cup Plum Jam 1/4 tsp Basil Leaves, dried 1 tbsp Red Wine Vinegar Salt Pepper

The recipe yield is:
4 Servings

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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