Game & Fish Dish
HONEY-PINEAPPLE QUAIL
•
4 whole Quail
4 whole Quail•1 (6 oz.) can pineapple juice
1 (6 oz.) can pineapple juice•1 (16 oz) jar Cajun Injector Teriyaki & Honey Recipe
1 (16 oz) jar Cajun Injector Teriyaki & Honey Recipe Marinade
Bird Rub:
•1 tsp. paprika
1 tsp. paprika•1 tsp. Mexene chili powder
1 tsp. Mexene chili powder•½ tsp. white pepper
½ tsp. white pepper•½ tsp. garlic salt
½ tsp. garlic saltRinse Quail and pat dry. Inject in several places with 1 oz. of marinade per pound. Set aside.
Mix the rub in a small bowl until well incorporated. Season Quail generously inside and out with the rub. Work the mixture well into the skin and under the skins whereever possible. Place in medium bowl, cover and set aside at room temperature for 20 to 30 minutes.
Prepare grill for medium heat. Cook Quail on grill turning occasionally for about 20 minutes. While Quail are cooking prepare Key West sauce (below) and have it cooled to serve alongside the birds.
Key West Citrus Sauce:
•1 ½ cups ketchup
1 ½ cups ketchup•2 cups tightly packed dark brown sugar
2 cups tightly packed dark brown sugar•1 tablespoon dry mustard
1 tablespoon dry mustard•¾ cup lime juice
¾ cup lime juice•½ cup onion juice
½ cup onion juice•6 oz. pineapple juice
6 oz. pineapple juice
