Sweet and Sour Grilled Quail

A finalist in the 2015 Recipe Contest Sponsored by Camp Chef
A simple way to prepare those tiny birds that offers big taste! 

Submitted by Outdoor News reader:  Mary Anne Lecce, Illinois
Quail or Dove
Seasonings of your choosing
Fresh peaches
Fresh jalapenos
Uncooked bacon
Ground ginger
Garlic Powder
Dry white wine
Peach preserves  (pepper preserves)
Red Wine Vinegar
Minced garlic

Season birds
I use a combination of seasoned salt, seasoned pepper, garlic powder and a barbecue spice blend.

Place a fresh peach slice and a fresh jalapeno slice in each  [bird’s] cavity.
Wrap a piece of uncooked bacon around each breast and secure with a toothpick.

Grill birds over an indirect heat, basting with white wine baste (*) to keep moist.
BONUS TIP: If you thread 4 or 5 birds on a long metal shish kabob skewer it makes them much easier to turn on the grill.

5-10 minutes before birds are done begin glazing birds with sweet & sour peach glaze (**). Brush glaze on a couple of times, turning birds in-between glazing.

(*) White Wine Baste
Simmer 1-cup water with ½ teaspoon ground ginger and ½ teaspoon garlic powder to dissolve spices. Add 1-cup dry white wine. Stir to blend.

(**) Sweet & Sour Peach Glaze
18 oz. jar peach preserves (I usually use ½ pepper jelly and ½ peach preserves)
¼ cup red wine vinegar
3-4 cloves minced garlic
1-teaspoon ground ginger
Optional (but very good): Puree a fresh peach (pitted but not peeled) and a fresh jalapeno (seeded) in the food processor and add to the above ingredients.
Simmer on stove in saucepan to blend and dissolve spices.

Categories: 1.Location, Cooking, Game Birds & Waterfowl, Recipes

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