- Yield: 4
Blackberry-glazed Quail ►
Marinated quail brushed with blackberry glaze are roasted and served with black-eyed pea salad. This savory
quail is easy to make, but allow plenty of time. The vinaigrette should be made a day ahead; the quail may be
marinated overnight. Allow time for the quail to rest before roasting.
- Apple Cider Vinegar - 1/4 cup
- Malt Vinegar - 1/4 cup
- Olive Oil - 3/4 cup
- Tarragon - 1 teaspoon, chopped, fresh
- Lemon Thyme - 1/2 teaspoon, chopped, fresh
- Hot Sauce - 1/2 tablespoon
- Salt - 1/2 teaspoon
- Black-eyed Pea Salad
- Black-Eyed Peas - 3/4 cup, dried
- Ham Hock - 1
- Chicken Stock - 2-1/4 cups, or as needed
- Red Bell Pepper - 1/3 cup, diced
- Green Bell Pepper - 1/3 cup, diced
- Yellow Bell Pepper - 1/3 cup, diced
- Scallions - 1/4 cup, diagonally sliced
- Garlic - 1/2 teaspoon, peeled and chopped
- Madeira Wine - 3/4 cup
- Vegetable Oil - 1/2 cup
- Shallots - 1/4 cup, peeled and minced
- Thyme - 1 teaspoon
- Black Pepper - 1/4 teaspoon, freshly ground
- Quail - 8, semi-boneless
- Butter - 1 tablespoon
- Vidalia - 2 tablespoons, peeled and chopped (alt. other sweet onions, or shallots)
- Garlic - 1/2 tablespoon, peeled and chopped
- Blackberry Juice - 1/2 cup
- Water - 2 tablespoons
- Sugar - 2 tablespoons
- Balsamic Vinegar - 1 tablespoon
- Soy Sauce - 1/2 tablespoon
To make the vinaigrette: In a bowl or container with a cover, combine the vinaigrette ingredients and mix well.
Let stand overnight.
To make the salad: Pick over the peas, removing any dark ones. Place the peas in a large bowl and cover with
water by at least 2 inches. Cover the bowl and let the peas soak overnight. Drain the peas and place them in a
large saucepan with the ham hock and enough chicken stock to cover. Set the pan over medium-high heat and
bring to a simmer. Reduce the heat to medium, cover, and simmer the beans slowly, 45 minutes or until tender
to the core, stirring occasionally. Add salt to taste. Strain the peas and let cool. When cool, combine with the peppers, scallions, and garlic. Add vinaigrette to taste. The salad may be served cold or at room temperature.
To prepare the quail: In a shallow bowl combine the wine, vegetable oil, shallots, thyme, and pepper, and
blend well. Add the quail to the marinade, coating well. Cover, refrigerate, and marinate for at least 2 hours, or overnight.
To make the glaze: In a small sauce pan melt the butter over medium heat. Add the onions and garlic and cook
until softened. Add the remaining ingredients, increase the heat to medium-high, and bring to a simmer. Lower
the heat and simmer, stirring constantly, until the sugar is dissolved. Remove the pan from the heat. When the
glaze has cooled, remove the quail from the refrigerator and drain off the excess marinade. Fold the quail legs under the breast and place on a sheet pan.
Brush the quail with the glaze mixture. Return to the refrigerator and let the quail rest for 1-1/2 hours before proceeding. Take the quail out of the refrigerator and let return to room temperature for 1/2 hour before roasting.
To cook the quail: Preheat the oven to 400 F. Place the quail in a shallow roasting pan. Roast for about 12
minutes, or until browned. Baste with the glaze during the roasting. Remove the quail from the oven and let rest 5 minutes before serving.