grilled quail with jalapeno sauce
DRINKING WINES: RED: MERLOT/PINOT NOIR WHITE: CHARDONNAY/ROSE (DRY)/PINOT GRIS
prep time
cook time
30 Min
method
Grill
yield
2 serving(s)
Ingredients
- QUAIL
- 2 - boneless (semi) large quail
- 2 tablespoons olive oil
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 cloves fresh garlic, chopped
- 1/2 teaspoon creole seasoning
- JALAPENO SAUCE
- 1/2 teaspoon butter
- 1 - jalapeno, seeds removed and chopped
- 1 clove garlic, chopped
- 1 ounce dry white wine
- 1/4 cup heavy cream
- pinch salt
- pinch ground black pepper
How To Make grilled quail with jalapeno sauce
-
Step 1Remove the stems from all herbs and chop.
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Step 2Mix the herbs, garlic, seasonings and oil together and coat the quails, both inside and out.
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Step 3Allow to soak overnight in fridge.
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Step 4Grill quails over medium heat w/ a light sprinkle of creole seasoning until cooked through.
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Step 5Serve hot w/ jalapeno and garlic cream sauce.
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Step 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.
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