Pecan Stuffed Quails with Olive Oil, Butter, and Raisins

Name: Pecan Stuffed Quails with Olive Oil, Butter, and Raisins
Yield: 8
Ingredients: 1 cup of raw pecans; 1/4 cup of extra virgin olive oil; 5 tablespoons of butter; 3 tablespoons of seedless white raisins; 8 quails; Salt and black pepper to taste

1
1 cup of raw pecans
2
1/4 cup of extra virgin olive oil
3
5 tablespoons of butter
4
3 tablespoons of seedless white raisins
5
8 quails
6
Salt and black pepper to taste

Ingredients

1
1 cup of raw pecans
2
1/4 cup of extra virgin olive oil
3
5 tablespoons of butter
4
3 tablespoons of seedless white raisins
5
8 quails
6
Salt and black pepper to taste

Directions

1
1
2
Remove the breast and thighs from the quails
3
2
4
Soak the raisins in half a cup of water for 30 minutes, then reserve
5
3
6
Grate the pecans slightly in a frying pan over high heat
7
Transfer to a container
8
4
9
Melt the butter until it lightly darkens in the same frying pan, then reduce the heat
10
Combine the raisins with a quarter cup of the reserved liquid and the grated pecans
11
Mix well and season with salt and pepper
12
Remove from heat and reserve
13
5
14
Brush the quail pieces with olive oil and grill them over high heat for 20 minutes or until golden brown
15
Season with salt and pepper
16
Serve the quail with the sauce.