1 (8-oz.) bottle Italian dressing

1/2 C. dry red wine

1 (9.5-oz.) jar seedless blackberry spread

 

Rinse quail, and pat dry. Place in a large shallow dish or heavy-duty zip-top plastic bag; add Italian dressing. Cover or seal, and chill 8 hours. Remove quail, discarding marinade. Cook wine in a small saucepan over medium heat 5 minutes or until reduced by half. Whisk in blackberry spread until smooth. Reserve 3/4 C.. Grill quail over medium heat (300° to 350°) 15 minutes, turning once and basting with remaining blackberry sauce. Serve with reserved 3/4 C. sauce.

 

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