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  • VOL 08, ISSUE 01 • WINTER 2020
Grilled Quail

Grilled Quail

with Honeyed Tequila Apricots and Hazelnuts

Daria Parish | Sales Consultant, Reinhart La Crosse Division


  • 4 quail
  • Ras el hanout to taste
  • Salt to taste


  1. Quail should be spachcocked (backbone removed, flattened). Lightly rub quail with oil and minimal amounts of ras el hanout and salt. Start on hot spot of grill presentation side down, flip after three minutes and repeat. Move to cool spot of grill and finish cooking, about 12 minutes total time.

Honeyed Tequila Apricots and Hazelnuts

  1. In a small pot, combine one-half cup good quality tequila, one-fourth cup honey (add more if necessary), one cinnamon stick broken in half, juice of two small limes, one-third cup of diced dry apricots, salt and pepper to taste.
  2. Slowly bring to a boil to combine ingredients and cook out alcohol. Set aside and adjust seasonings as necessary.


  1. Place quail on large platter and sprinkle with toasted hazelnuts. Serve sauce on the side or spoon over quail before garnishing with hazelnuts. The nuts can optionally be chopped and added to the sauce.