Blackberry-Zinfandel Quail |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Juniper berries are too bitter to eat, so they are crushed to release their flavor and discarded prior to serving. Use this sauce with duck or other game birds. Ingredients:
1 cup zinfandel or other fruity dry red wine |
1/4 cup finely chopped shallots |
1 teaspoon juniper berries, crushed (optional) |
1/2 teaspoon cracked black pepper |
1/3 cup seedless blackberry jam |
2 teaspoons butter |
4 (4-ounce) semiboneless quail |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
cooking spray |
Directions:
1. Prepare grill to medium-high heat.
2. Combine first 4 ingredients in a small saucepan. Bring to a boil, and cook until reduced to 1/4 cup (about 8 minutes). Strain mixture through a sieve over a bowl, reserving wine mixture. Discard solids. Add wine mixture and jam to pan; cook over medium heat 2 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm.
3. Sprinkle the quail with 1/4 teaspoon kosher salt and ground black pepper. Place quail on a grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness. Serve with wine sauce.
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