ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Blackberry-Zinfandel Quail

Yield 4 servings (serving size: 1 quail and about 1 tablespoon sauce)
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
  • Cooking spray

Nutrition Information

  • calories 325
  • caloriesfromfat 43 %
  • fat 15.6 g
  • satfat 5 g
  • monofat 5.3 g
  • polyfat 3.5 g
  • protein 22.4 g
  • carbohydrate 18.3 g
  • fiber 0.1 g
  • cholesterol 91 mg
  • iron 4.7 mg
  • sodium 227 mg
  • calcium 19 mg

How to Make It

  1. Prepare grill to medium-high heat.

  2. 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.

  3. 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.