Recipe and photos courtesy of Lori Gregg Denman
12 Butterflied Quail
2 Cups High Quality Maple Syrup
1/4 Cup Chili Powder
Heat Oven to 375
*Heat maple syrup and chili powder until boiling. Remove from heat and let it cool to thicken.
*Sear butterflied quail in a hot pan of butter, until the the color of the skin is golden brown.
*On a lined cookie sheet or a shallow pan, arranged quail in a single layer.
*Generously baste the quail and continue to baste every two minutes for 10 minutes in a 375 degree oven. (Time may vary depending on the size of the bird, adjust time for larger birds, do not overcook or meat will be dry