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Grilled Quail
Our thanks to Jerry Ison for sharing this recipe.

~ 4 semi-boneless quail, see note below
~ 1/2 tsp salt
~ fresh ground black pepper to taste
~ 1 tbsp olive oil
~ 1 tsp honey
~ 1/2 tsp paprika
~ 1 sprig fresh thyme leaves, chopped

Season the birds with salt and pepper and set aside as you make marinade.

Mix together the olive oil, honey, paprika and thyme together. Brush on the quail. Cover and refrigerate at least four hours up to 24 hours.

Preheat a grill to medium-high heat.

Lightly brush grill with oil.

Add the grill birds, skin side down and grill until nicely browned, about 4 to 5 minutes. Flip and cook for another equal time, until firm and skin is crisped and browned.

Remove from grill and allow to rest five minutes before serving.

Enjoy with a wild rice or sautéed mushroom dish as a side.

Note. When planning to grill birds like quail and doves actually any bird including turkey and waterfowl, it is necessary to leave the skin on, which means you must pluck the birds. If you skin a bird, it can’t usually be roasted or grilled. Plucking is best done by dipping the birds in scalding water then pulling the feathers out in the direction of growth. When preparing doves, due to their small size, it’s not worth trying to de-bone them.

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