Ask your butcher to butterfly and remove the backbone and rib cage of the quail.
12 Quails, butterflied 1⁄4 cup 60 mL Napoleon® Savory Chicken and Rib Spice
24 6-8” bamboo or metal skewers.
(soak bamboo skewers in water for 1 hour minimum)
1⁄4 cup 60 mL olive oil Mango Sauce:
2 ripe mangos 1⁄4 cup 60 mL Lindemans® Bin 65 Chardonnay
¾ cup 180 mL Napoleon® Mango BBQ Sauce
1 tbsp. 15 mL chopped fresh thyme
1 tbsp. 15 mL coarsely ground black pepper
2 tbsp. 30 mL cold butter, unsalted, in small chunks to taste
Rub the quail with the Napoleon® Savory Chicken and Rib Spice, gently pressing the seasoning into the meat. Skewer each butterflied quail with 2 skewers in an ‘X’. To skewer, lay one quail on a flat surface breast side up. Bring the legs up snuggly to the body of the quail. To skewer the quail in an ‘X’ pattern, begin with the first skewer and pierce through the leg, then under the leg bone and through the breast, exiting near the wing. Repeat with second skewer on opposite side to form an ‘X’ and do the same with remaining 11 quail. Lightly brush each quail with olive oil, cover and refrigerate until needed. Peel both mangos and carefully cut fruit off the pit. Cut mango flesh into large chunks and place into a small food processor, add Lindemans® Bin 65 Chardonnay. Pulse on high until pureed and smooth. Pour puree into a small saucepan. Add Napoleon® Mango BBQ Sauce, black pepper and thyme to saucepan of mango puree mixture. Bring to a boil over medium-high heat while stirring frequently. Remove pan from heat and whisk in 2 tablespoons of cold butter, a few chunks at a time until all the butter is incorporated. Set aside and keep warm. Preheat grill to medium-high heat. Grill quails skin side down for 2 to 3 minutes. Turn each quail over and continue
to cook for another 2 to 3 minutes, basting liberally with Napoleon® Mango BBQ Sauce. Remove quails from grill and serve immediately with extra Napoleon® Mango BBQ Sauce.
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