Grilled quail recipe
Traditionally slathered over pulled pork, this sauce is good on anything. Use this sauce on barbecued pheasant legs, or on quick-grilled quail.
| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 8-16 Quailbackbones removed and flattened
- 3-4tablespoons vegetable oil
- 4tablespoons butter
- 1/2 oniongrated
- 1/2cup yellow mustard
- 1/2cup brown sugar
- 1/2cup cider vinegar
- 1tablespoon dry mustardlike Coleman’s
- 1teaspoon cayenne
- salt to taste
Instructions
- Make the sauce first. Heat the butter over medium heat, then add the onion and sauté until it turns translucent, about 3 or 4 minutes.
- Add everything else, stir well and simmer slowly for 20 minutes or more. You can buzz it in a blender for a smooth sauce.
- To flatten the quail, use kitchen shears to remove the backbones of the birds by cutting along either side. Put the quail breast side up on a cutting board and press to flatten.
- If you want to be fancy, carefully snip out the ribs and the curved saber bones near the wishbone. Salt the quail and toss them in the vegetable oil.
- Get your grill hot and lay your quail breast side up. Grill over high heat with the grill lid down for 5 minutes. As it cooks, paint the breast side with the sauce. Turn the quail over and paint the cooked side with sauce.
- Grill the breast side with the grill cover up for 2 minutes, then turn over again and paint with the sauce one more time. Cover the grill and cook another 2 to 4 minutes.
- Take off the grill and paint with sauce one more time.
Recipe Notes
