Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light May 2004


Recipe Summary

4 servings (serving size: 1 quail and about 1 tablespoon sauce)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

325 calories; calories from fat 43%; fat 15.6g; saturated fat 5g; mono fat 5.3g; poly fat 3.5g; protein 22.4g; carbohydrates 18.3g; fiber 0.1g; cholesterol 91mg; iron 4.7mg; sodium 227mg; calcium 19mg.