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Savory Broiled Quail

HOWARD L. PUCKETT
Yield 2 servings (serving size: 2 quail and 2 tablespoons sauce)

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

Nutrition 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

How to Make It

  1. 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.

  2. Preheat broiler.

  3. 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.

  4. 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.