Best 10 Grilled Quail With Red Wine Blackberry Sauce Recipes

GRILLED QUAIL WITH BLACKBERRY SAUCE

Steps:

• Rinse quail, and pat dry. Place in a large shallow dish or heavy-duty zip-top plastic bag; add Italian dressing.
• Cover or seal, and chill 8 hours. Remove quail, discarding marinade. Cook wine in a small saucepan over medium heat 5 minutes or until reduced by half.
• Whisk in blackberry spread until smooth. Reserve 3/4 cup.Grill quail over medium heat (300° to 350°) 15 minutes, turning once and basting with remaining blackberry sauce.
• Serve with reserved 3/4 cup sauce.

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.

GRILLED QUAIL WITH SESAME DRESSING

Steps:

• Trim off the tips and the first joint of the wings from each quail, and discard. Trim off the neck if necessary. Set quail aside.
• Prepare relish: In a small bowl, gently mix the papaya, crushed red-pepper flakes, jalapeno, lime zest and juice, white pepper, and salt. Cover with plastic wrap and refrigerate until serving.
• Prepare the poaching liquid: In a small saucepan, combine the soy sauce, tamari, five-spice powder, rice-wine vinegar, and sugar. Measure 2 tablespoons of the poaching liquid and set aside for the sesame dressing. Bring the remaining liquid to a boil. Blanch the quail in the poaching liquid, one by one, while you count to 8, then remove and drain well. Repeat this process one more time. Split each quail in half so that each half has a half breast, leg, and thigh. If you are not cooking immediately, refrigerate until you are ready to grill. The poaching liquid may be frozen and used again. Be sure to bring to a full rolling boil before beginning.
• Prepare the dressing: In a medium bowl, whisk together the sugar, lime juice, chiles, ginger, garlic, soy sauce, and the 2 tablespoons poaching liquid until the sugar has dissolved. Gradually whisk in the oils, and continue to whisk until fully emulsified.
• Heat a grill pan over medium-high heat. Lightly oil the grill pan with peanut oil. Grill the quail bone-side down, turning them when they are heated through and the skin is caramelized, 3 to 4 minutes. Remove from grill pan. Set aside and keep warm.
• Prepare the vegetable: Heat the peanut oil in a saute pan over medium-high heat. Add the bok choy and long beans. Stir-fry for 1 minute. Add enough sesame dressing to coat the vegetables lightly, and cook until just tender yet still somewhat crisp.
• Place the vegetables on a large serving plate. Top with grilled quail and some of the relish. Drizzle all over with a little of the remaining sesame dressing. Serve remaining relish on the side.

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.

GRILLED QUAIL WITH BRIOCHE, FOIE GRAS, AND ROSE GERANIUM SAUCE

Steps:

• Marinate the quail in olive oil, thyme, and sage for at least 2 hours, up to overnight, in the refrigerator.
• Preheat a grill. Preheat the oven to 400 degrees F.
• Remove the quail from the marinade and season with salt and pepper. Place the quail, breast-side-up, on a medium hot grill. Cook for 3 minutes, then turn over so the breast-side is down, and cook for 2 minutes. Then lift and adjust position on the grill to create an "x" mark on the breast. Finish cooking for about 4 minutes, about 8 to 9 minutes total cooking time.
• While the quail are cooking, sear the foie gras in a dry, medium-hot pan. Place in the oven for 4 minutes. Remove from the oven, place the foie gras on a cutting board and slice into 8 pieces. Lightly toast the brioche, place a piece of foie gras on each half and a quail on top. Spoon the sauce over the quail and garnish with Sweet Potato Shoestrings.
• Place the shallots, wine, and vinegar in a small pot. Bring to a boil, the reduce the heat and simmer until reduced by half. Add the stock and continue to reduce until you have about 1/2 cup of liquid left. Whisk in the jelly, then add the butter and season, to taste. The sauce should be glossy and syrupy, but not too sweet. Add a drop of vinegar, to balance, if necessary. Set aside and keep warm.
• Bake the sweet potatoes until very soft. Let cool. Peel and weigh out 12 ounces. Put the sweet potatoes in the bowl of an electric mixer. Using a paddle, mix for 2 minutes on medium speed or until mashed. Then add egg, milk, and yeast and mix for 1 minute. Add the rest of the dry ingredients and mix for 6 minutes on medium speed. Let rest for 15 minutes.
• Preheat the oven to 325 degrees F. Add the cold butter in stages on speed 2. Mix for 6 to 8 minutes to smooth out the brioche, until it does not stick to the sides of the bowl. Divide into 2-ounce balls and place in muffin tins or brioche molds. Let rest in a warm place for 1 1/2 hours. Brush with egg wash and bake until golden brown, about 10 minutes.
• Preheat a fryer to 325 degrees F. Add the potatoes and fry until crispy. Drain on paper towels and season with salt.

GRILLED QUAIL WITH LINGONBERRY SAUCE

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.)

MAMA'S QUAIL IN RED WINE SAUCE

Steps:

• Preheat oven to 350°; tie the legs of the quail together with kitchen twine.
• Season quail with salt and pepper.
• Place the flour in a shallow dish and lightly season with salt and pepper.
• Coat the quail in the flour, shaking off the excess.
• To cook: heat the oil in a large ovenproof skillet over med-high heat.
• Add the quail without crowding and sear on both sides until the birds are a dark, golden brown, about 3 minutes per side.
• Sprinkle thyme sprigs over the birds and transfer the skillet to the oven.
• Continue cooking until the quail are cooked through but still pink, an additional 8-10 minutes.
• Remove the pan from the oven and transfer the quail to a warm platter; cover loosely with foil to keep them warm.
• Make the sauce: pour off the excess oil; place the skillet on top or the stove over high heat.
• Add in the red wine and stir with a wooden spoon to loosen any browned bits from the bottom.
• Decrease heat to medium and simmer, stirring occasionally, until the liquid is well reduced, 8-10 minutes.
• Add in the stock and continue to simmer until reduced by half, about 5 minutes.
• Taste and adjust for seasoning with salt and pepper.
• Whisk in the butter.
• Return the quail to the sauce and spoon the sauce over to coat; serve immediately.

GRILLED QUAIL WITH PORCINI SAUCE

Steps:

• Wipe the quails dry with paper towels. Cut them down the back and spread them out flat.
• Combine two cloves garlic, the rosemary, one-quarter cup olive oil and the lemon juice in a large bowl. Marinate the three quails at room temperature for two hours, turning from time to time.
• Meanwhile soak the porcini in the hot water for 30 minutes. Remove with a slotted spoon and rinse under cold running water. Squeeze dry and set aside. Strain the soaking liquid through coffee filter paper, cheesecloth or paper towels and set aside.
• Heat the remaining olive oil and the butter in a large skillet. Add the remaining garlic, the porcini and the prosciutto and saute until the garlic just begins to turn golden. Add the mushroom soaking liquid and cook, stirring from time to time, until the soaking liquid has almost entirely evaporated (about 15 minutes). Meanwhile, preheat grill or coals.
• Add the fresh mushrooms to the skillet and cook another five to seven minutes. Season to taste with lemon juice, salt and pepper and keep warm.
• Grill the quail, cooking the skin side first and turning once or twice for 10 minutes, or until the birds are cooked. Baste with their marinade as you cook and be careful not to overcook them or the meat will be dry.
• Serve the quail on individual serving plates and spoon the mushroom sauce around them.

GRILLED QUAIL WITH SAUL'S RED MOLE

Steps:

• Preheat the oven to 400°F.
• Heat a dry cast-iron skillet to just before the smoking point (see Know-how, page 147).
• Remove and discard the seeds from the ancho, pasilla, guajillo, and jalapeño peppers and roast the chiles in the skillet over medium-high heat, turning regularly to avoid burning, about 3 minutes, until the chiles release a toasted scent. Transfer the chiles to a bowl of warm water to soak for 10 to 15 minutes, until soft, then drain.
• While the chiles are soaking, place the tomatoes, onion, apple, plantain, and garlic in the skillet and drizzle with 1 tablespoon of the olive oil. Roast in the oven until slightly brown, about 20 minutes. Remove from the oven and cool slightly.
• Place the tomatoes, onion, and garlic in a blender and reserve the apple and plantain and set aside. Add the soaked chiles and 1 cup of the broth and puree until smooth. Remove from the blender and place in a large bowl.
• Place the pumpkin seeds, sesame seeds, peanuts, cinnamon stick, coriander seeds, cumin seeds, and bread in a skillet and dry roast over medium-high heat, stirring or shaking the pan constantly, until they release an aroma, about 3 minutes. Remove from the heat, cool slightly, and transfer to the same blender. Add the remaining 1 cup broth, the roasted apple and plantain, and the chocolate and puree until smooth. Place in the bowl with the chile mixture, season with salt and pepper to taste, and stir to combine. The consistency should be about the same as a pureed soup or loose sauce; if the mole is too thick, add more broth until the desired consistency is reached.
• Heat the remaining 2 tablespoons oil in a large saucepan over medium heat until hot. Add the pureed chile mixture, reduce the heat to low, and cook, stirring occasionally, for about 20 minutes, until the color darkens and the flavors meld.
• Prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow; if using a gas grill, heat the grill on medium.
• Rinse the quail, pat dry, and place in a shallow dish. Drizzle with the olive oil and sprinkle evenly with the thyme and salt and pepper to taste. Turn several times to coat evenly with the oil and herbs.
• Grill the quail for 10 to 12 minutes, turning several times to prevent charring. The skin will be golden and crispy and the interior slightly pink.
• Transfer the quail to a platter, cover loosely, and let rest for about 5 minutes before serving. Reheat half the mole, if necessary; spoon the sauce over and around the quail; and sprinkle with cilantro or scallions. Serve warm with lime wedges to squeeze over the quail.

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).