Grilled Quail with Red Wine-Blackberry Sauce

Southern Living
Quail is a tasty alternative to grilled chicken. When paired with a fragrant blackberry sauce, quail recipes really shine.
4 servings


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2 (14-ounce) packages quail, dressed with breasts deboned
1 (8-ounce) bottle Italian dressing
1/2 cup dry red wine
1 (9.5-ounce) 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 cup.

Grill quail over medium heat (300° to 350°) 15 minutes, turning once and basting with remaining blackberry sauce. Serve with reserved 3/4 cup sauce.

NOTE: For testing purposes only, we used Dickinson's Purely Fruit Seedless Marion Blackberry Spreadable Fruit.

Created date

October 2003