Grilled Quail with Jalapeno Sauce

Melanie Campbell

By
@RossCampbell

DRINKING WINES:

RED: MERLOT/PINOT NOIR

WHITE: CHARDONNAY/ROSE (DRY)/PINOT GRIS


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Rating:

Comments:

Serves:

2

Cook:

30 Min

Method:

Grill

Ingredients

QUAIL

2
boneless (semi) large quail
2 Tbsp
olive oil
4 sprig(s)
fresh thyme
2 sprig(s)
fresh rosemary
2 clove
fresh garlic, chopped
1/2 tsp
creole seasoning

JALAPENO SAUCE

1/2 tsp
butter
1
jalapeno, seeds removed and chopped
1 clove
garlic, chopped
1 oz
dry white wine
1/4 c
heavy cream
pinch
salt
pinch
ground black pepper

Directions Step-By-Step

1
Remove the stems from all herbs and chop.
2
Mix the herbs, garlic, seasonings and oil together and coat the quails, both inside and out.
3
Allow to soak overnight in fridge.
4
Grill quails over medium heat w/ a light sprinkle of creole seasoning until cooked through.
5
Serve hot w/ jalapeno and garlic cream sauce.
6
JALAPENO SAUCE:

Saute the jalapenos and garlic in butter.
Deglaze the pan w/ white wine and reduce until pan is almost dry.
Add cream and season w/ a pinch of salt and pepper.
Reduce the sauce until it thickens to a nice rich coating sauce and pour over the quails.

About this Recipe

Main Ingredient: Wild Game
Regional Style: English