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Nutrition Facts
Serving Size 1 (772g) Recipe makes 4 servings The following items or measurements are not included below: 8 fresh thyme sprigs 8 rosemary sprigs 2 limes, zest of
Calories 734
Calories from Fat 323		(44%)
Amount Per Serving		%DV
	Total Fat 36.0g	55%
	Saturated Fat 9.5g	47%
	Monounsaturated Fat 13.6g
	Polyunsaturated Fat 9.0g
	Trans Fat 0.0g
Cholesterol 180mg		60%
Sodium 1177mg		49%
Potassium 1040mg		29%
Total Carbohydrate 44.7g		14%
	Dietary Fiber 0.3g	1%
	Sugars 34.2g
Protein 56.4g		112%
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BBQ Quail with Honey-mustard Dressing

Recipe #73905 | 30 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: JustJanS
Oct 23, 2003

Russell found this recipe for quail in a Melbourne newspaper and plans to cook it for me soon (if I have my way!) The recipe suggests it serves 4 for a main course or 8 as an appetiser.

SERVES 4 -8 (change servings and units)

Ingredients

8 quail, split and backbone removed
2 liters chicken stock
8 fresh thyme sprigs
8 rosemary sprigs
2 limes, zest of
olive oil
sea salt
fresh ground black pepper

DRESSING

6 tablespoons honey
1 tablespoon soy sauce
1 tablespoon grainy mustard
1 tablespoon Dijon mustard
1 tablespoon sesame oil

Directions

1
Bring the chicken stock to the boil.
2
Clean the quail, and pat dry.
3
Place the quail in the boiling stock, and return quickly to the boil-cook for 2 minutes.
4
Drain and dry the quail and stuff with the herbs and lime zest.
5
Brush with oil and season well.
6
Cook on a medium BBQ grill for 7-10 minutes, turning regularly.
7
Place the cooked quail in a warmed serving dish, pour over the dressing, and leave to stand for 5 minutes before serving.
8
DRESSING: Whisk all the ingredients together.

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Featured Reviews for This Recipe

From: Peter J

On Jun 27, 2009

This was wonderful, the cooking method for the quail helped bring out the flavours and the dressing was simple yet spectacular and really set it all off. I cooked on a BBQ with the hood down to let it cook through and used a few toothpicks to keep the quail together because otherwise I could see it falling apart a bit while turning. It's a bit tricky to get the temperature right on a BBQ but it would also come out great in an oven placed towards the top for good browning for anyone put off by using a BBQ.

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From: buzz_buzz80

On Mar 15, 2006

YUM! I used just the dressing on the quail & served it with asian greens & rice, but as the name suggests it would be PERFECT on the BBQ! Very tasty, but still light, and sooooo easy to make....

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From: Chef #159506

On Aug 24, 2004

I loved this! So easy to make, the flavors blend nicely without overpowering the delicate quail. YUM!

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