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:
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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

Step-By-Step

1Remove the stems from all herbs and chop.

2Mix the herbs, garlic, seasonings and oil together and coat the quails, both inside and out.

3Allow to soak overnight in fridge.

4Grill quails over medium heat w/ a light sprinkle of creole seasoning until cooked through.

5Serve hot w/ jalapeno and garlic cream sauce.

6JALAPENO 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