1 C. zinfandel or other fruity dry red wine
\n1\/4 C. finely chopped shallots
\n1 tsp. juniper berries, crushed (optional)
\n1\/2 tsp. cracked black pepper
\n1\/3 C. seedless blackberry jam
\n2 tsp. butter
\n4 (4-oz.) semiboneless quail
\n1\/4 tsp. kosher salt
\n1\/4 tsp. freshly ground black pepper
\nCooking spray<\/p>\n
Prepare grill to medium-high heat.
\nCombine first 4 ingredients in a small saucepan. Bring to a boil, and cook until reduced to 1\/4 C. (about 8 minutes). Strain mixture through a sieve over a bowl, reserving wine mixture. Discard solids. Add wine mixture and jam to pan; cook over medium heat 2 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm. Sprinkle the quail with 1\/4 tsp. kosher salt and ground black pepper. Place quail on a grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness. Serve with wine sauce.<\/p>\n
Yield: 4 servings
\nCalories: 325
\nFat: 15.6g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. zinfandel or other fruity dry red wine 1\/4 C. finely chopped shallots 1 tsp. juniper berries, crushed (optional) 1\/2 tsp. cracked black pepper 1\/3 C. seedless blackberry jam 2 tsp. butter 4 (4-oz.) semiboneless quail 1\/4 tsp. kosher salt 1\/4 tsp. freshly ground black pepper Cooking spray Prepare grill to medium-high heat. Combine first 4 ingredients in a small saucepan. Bring to a boil, and cook until reduced to 1\/4 C. (about 8 minutes). Strain mixture through a…<\/p>\n