Ingredients

• 1/2 cup pecans, roasted and roughly chopped
• 1 teaspoon rosemary, finely chopped
• 4 boned quails, washed and dried
• Pinch salt and pepper
• 1/4 cup cane syrup

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Instructions

1. Mix the pecans and rosemary together, and divide into 4 parts.
2. Stuff the cavity of the quail with the mixture. Salt and pepper the quails and grill over hot coals for 5 minutes per side.
3. While the quails are grilling, mix together the cane syrup and butter, and drizzle over the quails immediately after pulling them off the grill, and serve.