Hoisin Glazed Quail
Quail were originally domesticated 1,000 years ago in East Asia so there is a nice historic tie to these Asian flavors. This recipe is simple enough for weeknight dinners and elegant enough for a dinner party.
Hoisin Glazed Quail
Broken Arrow Ranch
Rated 3.1 stars by 15 users
Category
Entree, Wild Game, Quail
Cuisine
Wild Game, Asian
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
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4 Diamond H semi-boneless quail
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2 Tbsp olive oil
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Salt and black pepper, to taste
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3 Tbsp hoisin sauce
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1 tsp ginger, grated
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1 garlic clove, minced
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1 tsp soy sauce
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1 tsp rice vinegar
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1/2 tsp sesame oil
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1/4 tsp red pepper flakes
For Hoisin Glaze
Directions
Preheat the grill to medium heat. Season birds with oil, salt and pepper. In a small bowl, mix the glaze ingredients.
Grill quail starting breast down for 7-8 minutes. To get good grill marks start the quail at an angle to the grill grates then rotate 90 degrees halfway through cooking. Flip the quail. Brush or spoon the glaze on each bird and grill another 5-7 minutes. When done the breast will be plump and firm to the touch.
Serve with additional glaze drizzled over the top or on the side for dipping.
