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Credit: HOWARD L. PUCKETT

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

200 calories; calories from fat 40%; fat 8.9g; saturated fat 2g; mono fat 2.8g; poly fat 2.8g; protein 24.6g; carbohydrates 1.8g; cholesterol 78mg; iron 5mg; sodium 643mg; calcium 17mg.
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