TLC Cooking "Emeril's Quail with Bourbon-Pepper Jelly Glaze"

Emeril's Quail with Bourbon-Pepper Jelly Glaze

YIELD 4 servings, 2 quail per person

INGREDIENTS

8	quail, about 5 1/2 ounces each, dressed
1 teaspoon	salt
1 teaspoon	freshly ground black pepper
1/2 cup	pepper jelly
3 tablespoons	bourbon
1/2 teaspoon	Worcestershire sauce

PREPARATION:

Method:

Season each quail with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Preheat a grill to medium low. In a bowl whisk the pepper jelly, bourbon, and Worcestershire sauce until smooth. Place the quail on the grill and cook, turning frequently, for 10 to 12 minutes, or until the quail have grill marks on all sides. Brush the quail with the glaze and continue turning, glazing, and cooking until birds are nicely glazed and grilled on all sides and the flesh is just cooked through, about 10 minutes longer. Set aside to rest briefly before serving.
Editor's Note: Look for organic, local ingredients when possible—try at your local farmers market.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Greens and Grains Episode of Emeril Green.

This recipe appears in: Game Meat

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