“One should never assume that any wild game has had the ideal diet and conditions. When in doubt, use hunter’s insurance: a brine. Brines force moisture and flavor into the meat. Whether you prepare it yourself or use a pre-made brine, they always make your game taste great!” -Angelia Highsmith
Recipe by Angelia Highsmith of Pinckney Hill Plantation. Recipe featured in the June/July 18 issue.
- 18 quail, dressed
- 1 quart pre-made brine (optional)
- Blackberry-Balsamic Glaze (recipe following)
For the Blackberry-Balsamic Glaze
- 1/2 cup balsamic vinegar
- 1/2 cup red wine
- 1/4 cup tamari sauce
- 1/4 cup blackberry jelly
- 2 tablespoons Dijon mustard
- 1 tablespoon minced garlic
- Soak quail in brine for 30 minutes.
- To prepare the glaze, place all ingredients in a large non-aluminum pan and bring to a boil. Cook until volume is reduced by three-quarter. Cook to thicken.
- Cook quail on grill to desired temperature at 165 degrees. Just before quail is done, brush the glaze on liberally and let the heat set the glaze, being very careful not to burn it.
- Garnish with fresh blackberries, and serve.
You may also like
Recipe and commentary by Rachel Hogan...
Recipe and commentary by Joanne Linehan...