Grilled Maple Roasted Quail Food

GRILLED QUAIL WITH SOUTH CAROLINA BARBECUE SAUCE

Grilled Quail with South Carolina Barbecue Sauce image

I love barbecue no matter where it's from, but I am especially fond of the mustard-based South Carolina style of barbecue sauce. Traditionally slathered over pulled pork, this sauce is good on anything. Use this sauce on barbecued pheasant legs, or on quick-grilled quail.

Provided by Hank Shaw

Time 40m

Number Of Ingredients 10

Ingredients

8 to 16 quail, (backbones removed and flattened)
3 to 4 tablespoons vegetable oil
4 tablespoons butter
1/2 onion, (grated)
1/2 cup yellow mustard
1/2 cup brown sugar
1/2 cup cider vinegar
1 tablespoon dry mustard, (like Coleman's)
1 teaspoon cayenne
Salt to taste

Steps:

Make the sauce first. Heat the butter over medium heat, then add the onion and sauté until it turns translucent, about 3 or 4 minutes. Add everything else, stir well and simmer slowly for 20 minutes or more. You can buzz it in a blender for a smooth sauce.
To flatten the quail, use kitchen shears to remove the backbones of the birds by cutting along either side. Put the quail breast side up on a cutting board and press to flatten. If you want to be fancy, carefully snip out the ribs and the curved saber bones near the wishbone. Salt the quail and toss them in the vegetable oil.
Get your grill hot and lay your quail breast side up. Grill over high heat with the grill lid down for 5 minutes. As it cooks, paint the breast side with the sauce. Turn the quail over and paint the cooked side with sauce. Grill the breast side with the grill cover up for 2 minutes, then turn over again and paint with the sauce one more time. Cover the grill and cook another 2 to 4 minutes. Take off the grill and paint with sauce one more time.

Nutrition Facts : Calories 673 kcal, Carbohydrate 31 g, Protein 45 g, Fat 40 g, SaturatedFat 15 g, Cholesterol 196 mg, Sodium 579 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving

EASY GRILLED QUAIL

Easy Grilled Quail image

If you are looking for something different to grill this summer, how about quail? You can keep things simple and pair them with everyday sides or dress them up for company by serving them with couscous and shredded Brussels sprouts. Wild rice pairs nicely with them as well.

Provided by Soup Loving Nicole

Categories 100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

½ teaspoon parsley flakes
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons olive oil
4 quail

Steps:

Preheat an outdoor grill for medium heat and lightly oil the grate.
Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail.
Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.

Nutrition Facts : Calories 270.9 calories, Carbohydrate 0.4 g, Cholesterol 82.8 mg, Fat 19.9 g, Fiber 0.2 g, Protein 21.5 g, SaturatedFat 4.6 g, Sodium 204.1 mg, Sugar 0.1 g

GRILLED QUAIL

Grilled Quail image

Provided by Food Network

Categories main-dish

Time 8h20m

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 cloves garlic, sliced
3 shallots, sliced
8 sprigs fresh thyme leaves
1/4 cup extra-virgin olive oil
1 tablespoon freshly ground black pepper
4 semi-boneless quail
4 ounces arugula
Maple Bacon Vinaigrette, recipe follows
1/4 pound slab bacon, diced
1/2 tablespoon Dijon mustard
1/2 tablespoon whole-grain mustard
1/4 cup maple syrup
1/2 cup balsamic vinegar
1/4 tablespoon shallot, chopped
1/4 tablespoon garlic, minced
1 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

In a medium bowl, combine the garlic, shallots, thyme, oil, and pepper. Add the quail and marinate in the refrigerator for 6 to 8 hours.
Preheat an outdoor grill to medium-high heat.
Place the marinated quail on the grill and cook for 6 to 8 minutes per side. Brush the quail with Maple Bacon Vinaigrette and grill for 2 more minutes. Place each quail on 1 ounce of arugula.
In a skillet over medium heat, cook the bacon until the fat is rendered and the bacon is crisp. Remove the bacon and set aside. In a food processor, combine the bacon fat, Dijon mustard, whole-grain mustard, syrup, vinegar, shallot, and garlic. Mix well and slowly drizzle in the oil. Season with salt and pepper. Stir in bacon pieces.