Grilled Quail With Red Wine Blackberry Sauce Food

GRILLED QUAIL WITH SOUTH CAROLINA BARBECUE SAUCE

Steps:

• Make the sauce first. Heat the butter over medium heat, then add the onion and sauté until it turns translucent, about 3 or 4 minutes. Add everything else, stir well and simmer slowly for 20 minutes or more. You can buzz it in a blender for a smooth sauce.
• To flatten the quail, use kitchen shears to remove the backbones of the birds by cutting along either side. Put the quail breast side up on a cutting board and press to flatten. If you want to be fancy, carefully snip out the ribs and the curved saber bones near the wishbone. Salt the quail and toss them in the vegetable oil.
• Get your grill hot and lay your quail breast side up. Grill over high heat with the grill lid down for 5 minutes. As it cooks, paint the breast side with the sauce. Turn the quail over and paint the cooked side with sauce. Grill the breast side with the grill cover up for 2 minutes, then turn over again and paint with the sauce one more time. Cover the grill and cook another 2 to 4 minutes. Take off the grill and paint with sauce one more time.

EASY GRILLED QUAIL

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail.
• Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.

SAUTEED QUAIL IN DOOR COUNTRY CHERRY SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in large saute pan. Add quail and saute on both sides. Carefully add brandy and flame. Let flame die down and flip the quail in the brandy. Remove quail and place in a small oven-proof pan. Roast for 8 minutes, until internal temperature of quail is 150 degrees F. While the quail are roasting, add the drained dried cherries to the pan along with the cherry juice, sugar and thyme. Simmer for 3 to 4 minutes. Add the arrowroot mixture and simmer until thickened. Arrowroot will produce a clearer sauce than cornstarch although both will work well. Return quail to the sauce mixture and simmer for 1 minute.

GRILLED QUAIL

Steps:

• In a medium bowl, combine the garlic, shallots, thyme, oil, and pepper. Add the quail and marinate in the refrigerator for 6 to 8 hours.
• Preheat an outdoor grill to medium-high heat.
• Place the marinated quail on the grill and cook for 6 to 8 minutes per side. Brush the quail with Maple Bacon Vinaigrette and grill for 2 more minutes. Place each quail on 1 ounce of arugula.
• In a skillet over medium heat, cook the bacon until the fat is rendered and the bacon is crisp. Remove the bacon and set aside. In a food processor, combine the bacon fat, Dijon mustard, whole-grain mustard, syrup, vinegar, shallot, and garlic. Mix well and slowly drizzle in the oil. Season with salt and pepper. Stir in bacon pieces.

GRILLED QUAIL WITH RED WINE-BLACKBERRY SAUCE

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.

STUFFED QUAIL WITH WHITE WINE SAUCE (((VERY EASY)))

Steps:

• Wipe the quails with paper towel& season inside& out with salt& pepper.
• Combine the cooked rice, chopped apricots, ginger, grated orange rind& pine nuts& moisten with a little melted butter.
• Stuff the quails with the mixture& place them into a roasting pan.
• Brush the quails with melted butter.
• Roast in a preheated oven at 450 degrees for 8 to 10 minutes.
• Reduce the heat to 300 degrees& roast for an additional 15 minutes, basting frequently with a mixture of wine (which should be reduced by 1/3), the orange juice& 4 tablespoons of melted butter.
• Remove the quails to a serving dish& keep warm.
• Taste the liquid in the roasting pan& adjust the seasonings, then pour the liquid over the quails.
• Pour warmed cognac over the quails& carefully ignite.
• Serve at once.

GRILLED MARINATED QUAIL

Steps:

• Wash and dry quail.
• Combine remaining ingredients and place in noncorrosive container large enough to hold quail. Place quail in marinade, turning to coat both sides. Cover. Refrigerate for at least 2 hours, or overnight, turning occasionally.
• To cook, heat broiler(s). Cover broiler pan with 2 layers of aluminum foil and arrange quail on foil. If you have only one broiler, you will have to cook the quail in 2 batches. Broil 2 inches from source of heat for 5 minutes on each side. Remove metal frame holding quail open and serve with polenta (see recipe).