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Instructions: Combine first 8 ingredients, mixing well; add quail. Cover and marinate in refrigerator at least 24 hours, turning quail several times. Bake at 300 degrees for 20 minutes, basting with marinade. Remove quail frommarinade; grill over hot coals 10 to 20 minutes, basting often with melted butter. SOURCE: Southern Living Magazine, sometime in 1980. Typos by Nancy Coleman.
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|Serving Size: 1 Serving (4g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 30 (100%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||4 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 6.4mg||2 %|
|Sodium 64.4mg||2 %|
|Potassium 1.6mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 30
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