• 8 quail
  • 1 c. honey
  • 2 tsp. curry powder
  • 2 c. sherry
  • 6 tsp. cinnamon
  • 2 tsp. garlic salt
  • 1 tsp. celery salt

    In a medium bowl combine honey, curry, sherry, cinnamon, garlic salt and celery salt. Place the quail in a large zip top bag. Pour half of the sherry mixture into the bag with the quail.  Squeeze out as much extra air as possible close the bag and place it in a shallow baking dish. Refrigerate quail and the second half of the marinade in a separate container overnight. Drain the quail and place on a hot grill breast side up. While grilling baste quail with the remaining marinade every 5 minutes. (This is not the marinade that the meat has sat in overnight.) Grill the quail slowly for approximately 1 hour or until done. The quail will be a dark brown color when fully done.