Sweet and Sour Grilled Quail
A finalist in the 2015 Recipe Contest Sponsored by Camp Chef
SWEET & SOUR GRILLED QUAIL (OR DOVE)
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
Dry white wine
Peach preserves (pepper preserves)
Red Wine Vinegar
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.