Grilled Quail with Red Wine-Blackberry Sauce
- 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.
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