Recipe courtesy of Jon Bonnell
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Grilled Texas Quail
Total:
8 hr 30 min
Prep:
10 min
Inactive:
8 hr
Cook:
20 min
Yield:
10 servings
Level:
Intermediate
Total:
8 hr 30 min
Prep:
10 min
Inactive:
8 hr
Cook:
20 min
Yield:
10 servings
Level:
Intermediate

Ingredients

  • 10 semi-boneless Texas quail (recommended: Diamond H Ranch brand)
  • 2 ounces extra-virgin olive oil
  • 2 cloves garlic, minced
  • 4 to 5 sprigs fresh cilantro
  • 5 to 6 sprigs fresh thyme
  • 2 to 3 sprigs fresh rosemary
  • 2 to 3 sprigs fresh oregano
  • 2 tablespoons Creole seasoning blend

Directions

Marinate the quail in olive oil, garlic and fresh herbs in the refrigerator overnight.

Remove from the refrigerator and sprinkle Creole seasoning blend on both sides. Grill on high heat over mesquite wood until done (about 4 to 5 minutes per side).

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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