Best Grilled Quail With Lingonberry Sauce Recipes

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GRILLED QUAIL WITH SOUTH CAROLINA BARBECUE SAUCE



Grilled Quail with South Carolina Barbecue Sauce image

I love barbecue no matter where it's from, but I am especially fond of the mustard-based South Carolina style of barbecue sauce. Traditionally slathered over pulled pork, this sauce is good on anything. Use this sauce on barbecued pheasant legs, or on quick-grilled quail.

Provided by Hank Shaw

Categories     Main Course

Time 40m

Number Of Ingredients 10

8 to 16 quail, (backbones removed and flattened)
3 to 4 tablespoons vegetable oil
4 tablespoons butter
1/2 onion, (grated)
1/2 cup yellow mustard
1/2 cup brown sugar
1/2 cup cider vinegar
1 tablespoon dry mustard, (like Coleman's)
1 teaspoon cayenne
Salt to taste

Steps:

  • Make the sauce first. Heat the butter over medium heat, then add the onion and sauté until it turns translucent, about 3 or 4 minutes. Add everything else, stir well and simmer slowly for 20 minutes or more. You can buzz it in a blender for a smooth sauce.
  • To flatten the quail, use kitchen shears to remove the backbones of the birds by cutting along either side. Put the quail breast side up on a cutting board and press to flatten. If you want to be fancy, carefully snip out the ribs and the curved saber bones near the wishbone. Salt the quail and toss them in the vegetable oil.
  • Get your grill hot and lay your quail breast side up. Grill over high heat with the grill lid down for 5 minutes. As it cooks, paint the breast side with the sauce. Turn the quail over and paint the cooked side with sauce. Grill the breast side with the grill cover up for 2 minutes, then turn over again and paint with the sauce one more time. Cover the grill and cook another 2 to 4 minutes. Take off the grill and paint with sauce one more time.

Nutrition Facts : Calories 673 kcal, Carbohydrate 31 g, Protein 45 g, Fat 40 g, SaturatedFat 15 g, Cholesterol 196 mg, Sodium 579 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving

GRILLED QUAIL WITH POMEGRANATE-ORANGE BBQ SAUCE AND TABOULI WITH QUINOA AND SHREDDED KALE



Grilled Quail with Pomegranate-Orange BBQ Sauce and Tabouli with Quinoa and Shredded Kale image

Provided by Bobby Flay

Categories     main-dish

Time 2h35m

Yield 6 servings

Number Of Ingredients 28

1 cup quinoa, rinsed well
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup (1/2 pint) grape tomatoes, halved
1/2 cup fresh mint leaves, finely chopped
1 small bunch dinosaur kale, finely shredded
1/2 English cucumber, cut into small dice
1/2 small red onion, thinly sliced
1/2 cup extra-virgin olive oil
Zest of 1/2 and juice of 2 lemons
Zest of 1/4 and juice of 1 orange
2 tablespoons canola oil
1 small Spanish onion, diced
1 cup pomegranate juice
1/4 cup freshly squeezed orange juice
1/4 cup pomegranate molasses
1/4 cup red wine vinegar
3 tablespoons light brown sugar
2 cinnamon sticks
Finely grated zest of 1 orange
1/2 cup ketchup
1 tablespoon Dijon mustard
Kosher salt
1/4 teaspoon coarsely ground black pepper
12 quail, backbones and bottom leg joints removed, flattened, wings tucked
Canola oil, for brushing
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • For the tabouli: Place the quinoa in a medium saucepan, cover with 1 3/4 cups cold water and season with salt and pepper. Bring to a boil, cover, lower the heat and cook until the water is absorbed and the quinoa is tender, 18 to 20 minutes. Remove the lid, fluff with a fork and let cool slightly.
  • Put the quinoa in a large bowl; add the tomatoes, mint, kale, cucumbers and onions and mix to combine. Whisk together the olive oil and lemon and orange zests and juices, and season with salt and pepper. Add the dressing to the salad and toss to combine. Cover and refrigerate for at least 1 hour before serving. The longer the salad sits the better the flavors become.
  • For the pomegranate-orange BBQ sauce: Heat the oil in a medium saucepan over medium heat; add the onions and cook until soft. Add the pomegranate juice, orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks and orange zest and cook until reduced by half. Add the ketchup and cook for 15 minutes.
  • Remove from the heat, whisk in the mustard, salt and pepper and let cool slightly. Remove the cinnamon sticks before using. Remove about 1 cup of the sauce for serving.
  • For the quail: Heat the grill to medium high for direct grilling. Brush the quail with canola oil and sprinkle with salt and pepper. Put breast-side down on the grill and cook about 3 minutes. Flip, brush with the barbecue sauce, cover the grill and cook another 3 to 4 minutes.
  • Transfer to a platter and serve with the reserved barbecue sauce and the tabouli.

GRILLED QUAIL, TUSCAN-STYLE



Grilled Quail, Tuscan-Style image

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 30m

Yield 4 servings

Number Of Ingredients 5

8 quail
Salt and freshly ground black pepper
2 tablespoons minced garlic
20 fresh sage leaves, roughly chopped
3 tablespoons olive oil

Steps:

  • Start wood or charcoal fire or preheat gas grill or broiler.
  • Cut along each side of the breastbone of each bird, then straight down through where thigh meets body to get 2 semi-boneless halves from each bird. (Don't worry if skin holding thigh and drumstick together separates.) Combine with all other ingredients in bowl or heavy plastic bag and stir or shake to coat. If time allows, marinate for an hour or so.
  • Grill quail, turning as needed, until browned and cooked through, about 15 minutes. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 532, UnsaturatedFat 24 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 9 grams, Sodium 554 milligrams, Sugar 0 grams

SAUTEED QUAIL IN DOOR COUNTRY CHERRY SAUCE



Sauteed Quail in Door Country Cherry Sauce image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons butter
8 semi-boneless quail, approximately 4 ounces each
3 tablespoons brandy
1/2 cup dried cherries (plumped in warm water with a bit of brandy then drained)
1 cup cherry juice
1 tablespoon sugar
1 teaspoon fresh thyme
1 teaspoon arrowroot or cornstarch (dissolved in 3 tablespoons of water)

Steps:

  • Preheat oven to 350 degrees F.
  • Melt butter in large saute pan. Add quail and saute on both sides. Carefully add brandy and flame. Let flame die down and flip the quail in the brandy. Remove quail and place in a small oven-proof pan. Roast for 8 minutes, until internal temperature of quail is 150 degrees F. While the quail are roasting, add the drained dried cherries to the pan along with the cherry juice, sugar and thyme. Simmer for 3 to 4 minutes. Add the arrowroot mixture and simmer until thickened. Arrowroot will produce a clearer sauce than cornstarch although both will work well. Return quail to the sauce mixture and simmer for 1 minute.

EASY GRILLED QUAIL



Easy Grilled Quail image

If you are looking for something different to grill this summer, how about quail? You can keep things simple and pair them with everyday sides or dress them up for company by serving them with couscous and shredded Brussels sprouts. Wild rice pairs nicely with them as well.

Provided by Soup Loving Nicole

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 7

½ teaspoon parsley flakes
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons olive oil
4 quail

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail.
  • Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.

Nutrition Facts : Calories 270.9 calories, Carbohydrate 0.4 g, Cholesterol 82.8 mg, Fat 19.9 g, Fiber 0.2 g, Protein 21.5 g, SaturatedFat 4.6 g, Sodium 204.1 mg, Sugar 0.1 g

GRILLED TEXAS QUAIL



Grilled Texas Quail image

Provided by Food Network

Categories     side-dish

Time 8h30m

Yield 10 servings

Number Of Ingredients 8

10 semi-boneless Texas quail (recommended: Diamond H Ranch brand)
2 ounces extra-virgin olive oil
2 cloves garlic, minced
4 to 5 sprigs fresh cilantro
5 to 6 sprigs fresh thyme
2 to 3 sprigs fresh rosemary
2 to 3 sprigs fresh oregano
2 tablespoons Creole seasoning blend

Steps:

  • Marinate the quail in olive oil, garlic and fresh herbs in the refrigerator overnight.
  • Remove from the refrigerator and sprinkle Creole seasoning blend on both sides. Grill on high heat over mesquite wood until done (about 4 to 5 minutes per side).

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