Grilled Quail with Apple Butter Barbecue Sauce Recipe

Courtesy of Biltmore

Ingredients

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

Directions

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.