Grilled Quail with Apple Butter Barbecue Sauce Recipe


For the Quail:

  • 4 quail, semi boneless

  • 2 cloves garlic, minced

  • 1 shallot, minced

  • 1 sprig sage, finely chopped

  • 1 sprig rosemary, finely chopped

  • 1 teaspoon chili powder

  • ¼ teaspoon allspice

  • ¼ teaspoon dried mustard powder

  • 1 teaspoon brown sugar

  • 2 tablespoons olive oil

  • ½ teaspoon salt

For the Apple Butter Barbecue Sauce:

  • 1 tablespoons butter

  • 1 green apple, peeled and diced

  • 1 small shallot, sliced

  • 1 clove garlic, minced

  • ½ cup chicken stock

  • 1 tablespoon Dijon mustard

  • 2 tablespoons apple cider vinegar

  • ½ canned chipotle pepper, seeded and diced

  • 1 cup apple butter

  • 1 tablespoon Worcestershire sauce

  • ½ lemon, juiced

  • ¼ teaspoon salt


For the Grilled Quail: Pat the quail dry with a paper towel and place in a large zip bag. Add the garlic, shallots, herbs, spices, brown sugar, olive oil and salt. Gently rub the quail with the herbs and spices. Zip the bag and refrigerate for 1 hour to marinate.

For the Apple Butter BBQ Sauce: In a heavy bottomed saucepot, sweat the apples, shallots and garlic in butter over low heat for 5 minutes. Add the chicken stock, Dijon mustard, vinegar and chipotle pepper. Bring to a boil and cook until reduced by half, then add in the apple butter and bring back to a boil, stirring constantly. Remove from heat and season with Worcestershire and lemon juice. Add salt if needed. Puree in a blender or with an immersion blender. Strain with a fine mess strainer.

Read More