Juniper berries are too bitter to eat, so they are crushed to release their flavor and discarded prior to serving. Use this sauce with duck or other game birds.
1 cup zinfandel or other fruity dry red wine
1/4 cup finely chopped shallots
1 teaspoon juniper berries, crushed (optional)
1/2 teaspoon cracked black pepper
1/3 cup seedless blackberry jam
2 teaspoons butter
4 (4-ounce) semiboneless quail
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
How to Make It
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 cup (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 teaspoon 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.