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Grilled Marinated Quail


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.
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