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Email to Master Chef Don F. Easley Jr.      

    Barbecued Quail w/Jalapeno Jelly Glaze

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    Serves 6 to 8

    Recipe Link:

    List of Ingredients

    18 to 24 Quail (3 to 4 oz. Each)
    cup butter or margarine
    2/3 cup jalapeno jelly
    2 table spoons lime juice
    salt and pepper


    1. Remove necks and giblets; reserve for other uses. Cut through the backbone of each bird with poultry shears or a knife. Place quail, skin side up, on a flat surface and press firmly, cracking bones slightly, until bird lie flat.
    2. In a pan, combine butter and jelly. Stir over medium heat until melted. Stir in lime juice; set aside. Place quail, skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of hot (not medium) coals. Durring cooking, turn several times. During last 5 minutes, baste with jelly mixture.
    3. Cook quail until skin is browned and breast meat is cooked through, but still slightly pink near bone; cut to test (7 to 8 minutes)
    4. Sprinkle lightly with salt and pepper before serving.




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