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Plum-glazed Butterflied Quail
12 Quail; thawed if frozen
2 tb Butter or Margarine
1/3 c Plum Jam
1/4 ts Basil Leaves; dried
1 tb Red Wine Vinegar
Rinse quail and pat dry. Cut through backbone of each bird with poultry shears or a knife. Place quail, skin-side up, on a flat surface and press down firmly, cracking bones slightly, until birds lie flat. In a 2 to 3 cup pan, combine butter, jam, and basil; stir over medium heat until jam melts. Blend in vinegar and set aside.
Place birds, skin-side up, on a grill 4-6" above a solid bed of hot coals. Cook, turning occasionally, until skin is browned and breast meat is still pink at bone, (cut to test) 8-10 minutes total. During the last 5 minutes on the grill, baste with the jam mixture. Add salt and pepper to taste.
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