Grilled Quail


Serves: 2
Total Calories: 254

Ingredients

4 quail, thawed if frozen
1 clove garlic (large), finely chopped
1 tablespoon fresh rosemary, chopped
1/4 cup olive oil
salt and freshly ground black pepper
1 lemon, cut into wedges

Directions:

1 Rinse the quail inside and out and pat them thoroughly dry. Look them over for any pinfeathers and remove them. With poultry shears, cut the quail in half through the back and breastbone. Gently pound the quail halves with a meat or rubber mallet to flatten them slightly.

2 In a large bowl, combine the garlic, rosemary, oil, and salt and pepper to taste. Add the quail to the bowl, stirring to coat. Cover and refrigerate 1 hour up to overnight.

3 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler.

4 Grill or broil the quail halves until nicely browned on both sides, about 10 minutes. Serve hot with lemon wedges.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 254
Calories from Fat: 240

This Grilled Quail recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


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Chicken Cutlets Francese
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Chicken Rolls in Red Wine
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Chicken in the Style of Roast Pig
Chicken in the Style of the Hunter’s Wife
Chicken with Celery, Capers, and Rosemary
Chicken with Gorgonzola and Walnuts
Chicken with Lemon and White Wine
Chicken with Olives
Chicken with Porcini
Chicken with Prosciutto and Spices
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Chicken with Vinegar, Garlic, and Hot Pepper
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