In a medium saucepan, combine the marinade ingredients, bring to a boil, and remove from the heat immediately. Brush quail generously with spice mixture and let marinate, refrigerated, overnight. Prepare a wood or charcoal fire and allow it to burn down to embers. Remove quail from marinade, and grill for five minutes on each side. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <firstname.lastname@example.org>. Recipe by: GRILLIN & CHILLIN SHOW #GR3639 Posted to MC-Recipe Digest V1 #717 by email@example.com (Shermeyer-Gail) on Aug 03, 1997
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 355 (50%)|
|Amt Per Serving||% DV|
|Total Fat 39.4g||53 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 16.9g|
|Polyunsanturated Fat 13g|
|Cholesterol 64.4mg||20 %|
|Sodium 73.1mg||3 %|
|Potassium 602.8mg||16 %|
|Total Carbohydrate 68.6g||20 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 61g|
|Protein 22.4g||32 %|
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Calories per serving: 703
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