Maple Glazed Quail

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

1 thought on “Maple Glazed Quail

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