Savory Broiled Quail

HOWARD L. PUCKETT

Yield:

2 servings (serving size: 2 quail and 2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 200
Caloriesfromfat 40 %
Fat 8.9 g
Satfat 2 g
Monofat 2.8 g
Polyfat 2.8 g
Protein 24.6 g
Carbohydrate 1.8 g
Fiber 0.0 g
Cholesterol 78 mg
Iron 5 mg
Sodium 643 mg
Calcium 17 mg

Ingredients

3 tablespoons low-sodium soy sauce
3 tablespoons sherry
1 1/2 teaspoons dark sesame oil
4 (4-ounce) semiboned quail
Cooking spray
1/4 teaspoon cornstarch

Preparation

Combine first 3 ingredients in a large zip-top plastic bag; add quail. Seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove quail from bag, reserving marinade.

Preheat broiler.

Place quail on a broiler pan coated with cooking spray; broil 5 minutes on each side or until done, basting frequently with reserved marinade. Combine pan drippings, reserved marinade, and cornstarch in a microwave-safe bowl; microwave at high for 90 seconds or until mixture boils. Remove skin from quail and discard. Serve sauce with quail.

Note: Semi-boned quail have had the breast bones removed, leaving only the bones in the wings and leg-thigh sections. Some butchers insert wire loops into the breasts to help keep their shape; these should be removed before cooking.

Note:

October 1997