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Barbequed Quail

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  • ¼ cup Moore's Original Marinade
  • Quails
  • ¼ cup dark brown sugar
  • ¼ tsp hot pepper sauce
  • 3 tbsp vegetable oil
  • 1 tsp dry mustard
  • 1 cup finely chopped onion
  • ¼ cup white vinegar
  • ½ cup ketchup


  1. Combine onions, sugar, vinegar, Moore's, mustard, pepper sauce and ketchup in a saucepan.
  2. Bring to boil over high heat.
  3. Reduce to low and simmer uncovered 5-8 minutes, until onions are soft.
  4. In separate pan, heat the oil over high heat (but not smoking) and add the quail.  Fry until brown, about 2-3 minutes on each side.
  5. Drain the oil from the skillet.
  6. Pour the barbecue sauce over the quail and cover skillet.
  7. Simmer over low heat for 15-20 minutes, spooning the sauce over the birds frequently.