Grilled Quail with Blackberry Sauce

Grilled quail is bathed in a rich blackberry sauce, harmonizing beautifully with the lush, fruity character of the Black Muscat.

Recipe Information

  • Prep Time: 2 Minutes
  • Cook Time: 33 Minutes
  • Total Time: 35 Minutes
  • Total Servings: 4

Ingredients

  • 4 Quail (cleaned and spatchcocked)
  • 1 cup Blackberries
  • ½ cup Clark Ferrea Black Muscat
  • 2 tbsp Zinc House Farm olive oil
  • Salt and black pepper to taste

Directions

  1. Preheat grill to medium-high heat.

  2. Rub the quail with Zinc House Farm olive oil, salt, and black pepper.

  3. Grill the quail for about 5-7 minutes on each side, until the internal temperature reaches 165°F (74°C).

  4. Meanwhile, in a saucepan, simmer blackberries and Black Muscat until the fruit is soft.

  5. Use a blender or food processor to purée the mixture, then strain to remove seeds.

  6. Return the sauce to the heat and reduce until it thickens.

  7. Serve the grilled quail with a generous helping of blackberry sauce.

  8. Enjoy this dish with a glass of Clark Ferrea Black Muscat to fully appreciate the nuanced flavors.

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