Cuisine: American

Category: poultry

Servings: 6


3 quail
1/2 cup green onions, chopped
1/2 tbsp. garlic, pared, minced
3 oz. vegetable oil
3 oz. soy sauce
2 oz. honey
1 oz. sherry
salt and white pepper, to taste


Remove bones and cartilage from quail breasts; cut each breast in half. French wing bones. Remove thigh bones from legs; reserve legs. Place remaining ingredients in glass dish; combine. Add prepared quail; cover. Refrigerate for 24 hours. Sear quail on grill; place in roasting pan. Roast at 350 degrees F for 3 to 5 minutes.

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