Grilled Quail With A Balsamic Glaze
Prep time: 30 Mins, Serves 12
What you will need:
12 4-oz boneless quail split breasts, skin removed
3 tsp rosemary, chopped
2 tbsp ground pepper
2 tbsp kosher salt
1/4 cup aged balsamic vinegar * 12 years +
Step 1 remove bones and skin from the quail breasts. Season them with 1/4 tsp rosemary and a pinch of salt and pepper. Place the quail over medium to high heat on a grill. Cook until the quail is browned and the breast meat is medium done.
Step 2 While the quail is cooking, place a 10-inch saute pan over medium to low heat, this can be done on your grill :-). Heat the balsamic vinegar * it should be syrupy in consistency.
Step 3 Add the cooked quail to the saute pan with balsamic vinegar glaze. Continue cooking; turning the breasts until they are lightly glazed and the meat is medium well . * this recipe tastes best when served on a bed of 4 tbsp black-eyed peas and 1/4 cup of steamed baby spinach.
Happy 4th of July! Be safe and enjoy!