Devilled Barbecued Quail

Title:
Devilled Barbecued Quail

Yield:
8 Servings

Categories:
Game,
Appetizers




Ingredients:









       8    dressed quail split in half


   Marinade:


     1/2    cup light soy sauce


       2    tablespoons honey


   3 or 4 spring onions, chopped


   2 cloves garlic, peeled and chopped


   1 medium sized piece root ginger, peeled and chopped


     1/2    teaspoon five spice powder


     1/2    cup vegetable oil


       1    tablespoon walnut oil


     1/2    cup Craigmoor Rummy Port


 


   To make the marinade: mix the soy sauce and honey together and add


   spring onions, garlic and ginger.  Combine all other ingredients


   and mix together well.  Use marinade with all types of white meat.


   If you are cooking whole pieces of meat, the skin should be pierced


   before covering the meat with the marinade.  To be effective,


   marinate meats for at least 3 to 4 hours.  Dry meats with a paper


   towel when taken from the marinade.  Put on an oiled and heated


   barbecue to cook and baste with the marinade during cooking.


 


   To cook the quail: place in a shallow casserole and cover with the


   marinade.  Cover and leave for at least 4 hours.  Strain liquids


   from the quail and set aside.  Barbecue quail, turning them fre-


   quently and basting them often.  The quail will be very tender and


   well browned when barbecued in this way.  Serve with caramelised


   oranges.  Jocelyn van Heyst. Bon-Appetit, Exec.Chef. Magnus


   Johansson


 


 ~End Recipe Export- From the files of Exec.Chef Magnus Johansson ___


 Terminate 1.50/Pro ! Origin: Shezza's Point - Down Under (3:640/937.7)


 


 Posted to MM-Recipes Digest  by "Wayne T. Jones" 


 on Jun 20, 1998