Photo by Tim Hussey

recipe heading-plus-icon


4-6 servings

  • 4-6 quail
  • ½ cup apricot jam
  • ½ cup bourbon(reserving a touch for the cook, of course)
  • Salt and pepper to taste
  1. Heat grill or broiler.
  2. Split cleaned birds down the backbone and press breasts down to flatten.
  3. Combine apricot jam and bourbon into a small bowl and mix.
  4. Bring birds to room temperature and thoroughly rub with salt and black pepper. Coat each bird in the bourbon-jam mixture and place on a grill with gray but hot coals or under an oven broiler. Turn frequently for 10 – 12 minutes until golden brown.
  • from Ben McC. Moise , Charleston, SC

Leave a Reply

Be the first to comment.