Grilled Quail With Red Wine Blackberry Sauce Food

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GRILLED QUAIL WITH LINGONBERRY SAUCE



Grilled Quail with Lingonberry Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

2 shallots, roughly chopped
1 tablespoon unsalted butter, plus 2 tablespoons, melted (for brushing on quail)
1 small duck breast, with fat left on
1 egg
1/4 teaspoon salt
Freshly ground black pepper
1 tablespoon brandy
1/2 cup heavy cream
2 tablespoons dried cranberries
4 semi-boneless quails
4 tablespoons lingonberries, stirred in sugar, optional

Steps:

  • Preheat oven to 350 degrees F and grill to medium heat.
  • In a saucepan, over medium heat, sweat the shallots in butter until tender, but not browned. Refrigerate the cooked shallots until cold. Cut the duck breast into 1/2-inch pieces. In a food processor, place the duck pieces along with the egg, salt, pepper, cold shallot, and brandy. Puree until mixture is a very fine paste. Add the cream and dried cranberries and pulse the mixture just until it is well incorporated.
  • Spoon or pipe the duck mixture into the cavities of each quail. Shape each quail into its natural shape and secure with a band of aluminum foil or string. Using a pastry brush, brush each quail with a small amount of melted butter and season very lightly with salt and pepper.
  • Grill the quail lightly on both sides and place them in a buttered baking pan. Finish the quail in the oven for about 15 minutes until cooked.
  • Serving suggestions: place the quail on your favorite rice pilaf, couscous or better yet some freshly made spaetzle. Top with a spoonful of lingonberries stirred in sugar (this product is available in specialty food stores from Sweden packed in small jars.)

FIVE SPICE GRILLED QUAIL



Five Spice Grilled Quail image

My husband loves grilled quail and this is the recipe he uses. I prefer to marinate 8 hours. When cooking game birds, the juices will be slightly pink when thoroughly cooked.

Provided by ratherbeswimmin

Categories     Quail

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

8 (5 ounce) quail
vegetable oil
1/3 cup dry sherry
1/4 cup vegetable oil
2 tablespoons soy sauce
2 tablespoons light brown sugar
1 1/2 teaspoons five-spice powder
1 teaspoon five-spice powder
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

  • To make the marinade: In a small bowl, mix together all the marinated ingredients.
  • Put the quail in a large heavy-duty plastic zip-top bag.
  • Pour in the marinade (if one bag isn't big enough, then use two bags and divide the marinade).
  • Press the air out of the bag and seal tightly.
  • Shake gently to distribute the marinade.
  • Refrigerate 1-8 hours and turn occasionally.
  • Take the quail out of the bag and throw away marinade.
  • Pat quail dry with paper towels.
  • Lightly brush the quail with vegetable oil.
  • In a small bowl, add all the seasoning blend ingredients; stir to combine.
  • Sprinkle seasoning blend over quail.
  • Grill with breast side down over INDIRECT medium heat for 15-20 minutes or until the juices are slightly pink (turn once halfway through grill time).

Nutrition Facts : Calories 780.2, Fat 47.8, SaturatedFat 11.4, Cholesterol 215.5, Sodium 878.9, Carbohydrate 10.2, Fiber 0.2, Sugar 7.6, Protein 56.7

GRILLED QUAIL WITH RED WINE-BLACKBERRY SAUCE



Grilled Quail With Red Wine-Blackberry Sauce image

From Southern Living comes this recipe elegant enough for dinner parties...or cut the recipe in half for a romantic dinner with your sweetheart. Note the prep time includes the time to marinate.

Provided by Dreamgoddess

Categories     Quail

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 4

2 (14 ounce) packages quail, dressed with breasts deboned
1 (8 ounce) bottle Italian dressing
1/2 cup dry red wine
1 (9 1/2 ounce) jar seedless blackberry spread

Steps:

  • Rinse the quail and pat dry.
  • Place in a shallow dish and pour the Italian dressing over the quail.
  • Cover and marinate in the refrigerator for 8 hours, turning occasionally.
  • In a small saucepan, cook the wine over medium heat about 5 minutes or until it is reduced by half.
  • Stir in the blackberry spread until smooth.
  • Set aside 3/4 c for serving.
  • Remove the quail and discard the marinade.
  • Grill the quail over medium heat for about 15 minutes, turning one time and frequently basting with the remaining sauce.
  • To serve, drizzle the quail with the reserved 3/4 c blackberry sauce.

Nutrition Facts : Calories 571, Fat 40, SaturatedFat 9.2, Cholesterol 150.8, Sodium 1044.2, Carbohydrate 6.7, Sugar 4.9, Protein 39.2

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