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Posted in: Poultry
Serves:
6

Mango BBQ Quail

Posted on April 03, 2012
Mango BBQ Quail
Serves 6

Ingredients:

    • 12 Quails, butterflied
    • ¼ cup, 60 mL Napoleon® Savory
      Chicken and Rib Spice
    • 24, 6-8” bamboo or metal skewers.
      (Soak bamboo skewers in water for 1 hour)
    • ¼ cup, 60 mL olive oil
    Mango Sauce
    • 2 ripe mangos
    • ¼ cup, 60 mL Chardonnay
    • ¾ cup, 180 mL Napoleon® Mango
      BBQ Sauce
    • 1 tbsp., 15 mL chopped fresh thyme
    • 1 tbsp., 15 mL coarsely ground black pepper
    • 2 tbsp., 30 mL cold butter, unsalted,
      in small chunks

Quail is a game fowl that has been domesticated like the chicken. Purchasing from a trusted local butcher is recommended when sourcing out the ingredients for this recipe as it reduces the risk of your quail having eaten hemlock and you can ask the butcher to prepare your quail by butterflying it.

Mango BBQ Quail

Serves: 6   

Ingredients

  • 12 Quails, butterflied
  • ¼ cup, 60 mL Napoleon® Savory
    Chicken and Rib Spice
  • 24, 6-8” bamboo or metal skewers.
    (Soak bamboo skewers in water for 1 hour)
  • ¼ cup, 60 mL olive oil
Mango Sauce
  • 2 ripe mangos
  • ¼ cup, 60 mL Chardonnay
  • ¾ cup, 180 mL Napoleon® Mango
    BBQ Sauce
  • 1 tbsp., 15 mL chopped fresh thyme
  • 1 tbsp., 15 mL coarsely ground black pepper
  • 2 tbsp., 30 mL cold butter, unsalted,
    in small chunks

Directions

Step 1
Rub the quail with the Napoleon® Savory Chicken and Rib Spice, gently pressing the seasoning into the meat.
Step 2
Skewer each butterflied quail with 2 skewers in an ‘X’. To skewer, lay one quail on a flat surface breast side up. Bring the legs up snuggly to the body of the quail. To skewer the quail in an ‘X’ pattern, begin with the first skewer and pierce through the leg, then under the leg bone and through the breast, exiting near the wing. Repeat with second skewer on opposite side to form an ‘X’ and do the same with remaining 11 quail.
Step 3
Lightly brush each quail with olive oil, cover and refrigerate until needed.
Step 4
Peel both mangos and carefully cut fruit off the pit. Cut mango flesh into large chunks and place into a small food processor, add Chardonnay. Pulse on high until pureed and smooth. Pour puree into a small saucepan.
Step 5
Add Napoleon® Mango BBQ Sauce, black pepper and thyme to saucepan of mango puree mixture. Bring to a boil over medium-high heat while stirring frequently. Remove pan from heat and whisk in 2 tablespoons of cold butter, a few chunks at a time until all the butter is incorporated. Set aside and keep warm.
Step 6
Preheat grill to medium-high heat.
Step 7
Grill quails skin side down for 2 to 3 minutes. Turn each quail over and continue to cook for another 2 to 3 minutes, basting liberally with Napoleon® Mango BBQ Sauce.
Step 8
Remove quails from grill and serve immediately with extra Napoleon® Mango BBQ Sauce.
Happy Grilling!

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