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Nutrition Facts
Serving Size 1 (268g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar 2 tablespoons chili paste with garlic five-spice powder
Calories 508
Calories from Fat 237		(46%)
Amount Per Serving		%DV
	Total Fat 26.4g	40%
	Saturated Fat 7.4g	36%
	Monounsaturated Fat 9.1g
	Polyunsaturated Fat 6.5g
	Trans Fat 0.0g
Cholesterol 165mg		55%
Sodium 1124mg		46%
Potassium 587mg		16%
Total Carbohydrate 21.0g		6%
	Dietary Fiber 0.3g	1%
	Sugars 16.3g
Protein 45.1g		90%
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Grilled Maple Roasted Quail

Recipe #384529 | 40 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: JustJanS
Aug 7, 2009

From fooddownunder. Would serve 4 as a main or 8 as an appetiser.

1
Rinse quail well and pat dry. Season inside and out with salt and pepper. Whisk together the remaining ingredients and pour over quail, turning to coat. Cover and refrigerate at least 4 hours or overnight.
2
Drain quail, reserving the marinade and place on a baking sheet. Preheat oven to 475 degrees and roast quail for 10 minutes.
3
Reduce temperature to 375 degrees and continue roasting, basting occasionally with reserved marinade, until quail are deeply coloured and crispy, 10 to 12 minutes more.
4
Serve.