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Grilled Quail with Pomegranate Molasses

Glaze:
1/4 cup pomegranate molasses
1 tablespoon prepared horseradish -- drained
1 tablespoon Dijon mustard
Salt -- to taste
Freshly-ground black pepper -- to taste

Quail:
8 quail -- deboned
Salt -- to taste
Freshly-ground black pepper -- to taste
Glaze -- (see above)

Spicy Glazed Walnuts:
1 cup sugar
1/4 cup water
1 Pinch cayenne
1/2 cup toasted walnuts

Tangerine Vinaigrette:
2 cups tangerine juice
1 cup orange juice
3 tablespoons red wine vinegar
2 tablespoons coarsely-chopped red onion
2 garlic cloves -- coarsely chopped
1 tablespoon ancho chile powder
1 tablespoon honey
1 teaspoon chipotle puree
3/4 cup olive oil
Salt -- to taste
Freshly-ground black pepper -- to taste

Tangerine-Pomegranate Relish:
2 tangerines -- segmented
1/4 cup pomegranate seeds
1 jalapeņo -- finely diced
1/4 cup finely-chopped red onion
2 tablespoons freshly-squeezed lime juice
1 tablespoon olive oil
Salt -- to taste
Freshly-ground black pepper -- to taste

Assembly:
Arugula -- for serving


Glaze: Combine all ingredients in a small bowl.


Quail: Preheat grill pan. Season quail with salt and pepper to taste. Grill skin-side down for 2 to 3 minutes until golden, turn over and brush with the glaze. Grill for 3 to 4 minutes longer, remove and brush with more glaze.


Spicy Glazed Walnuts: Place sugar, water and cayenne in a small saucepan and cook over high heat until medium colored caramel. Add walnuts and toss to coat. Remove with a slotted spoon to a parchment lined baking sheet.


Tangerine Vinaigrette: Place tangerine juice and orange juice in a small saucepan and cook until reduced to 1/4 cup. Place syrup, red wine vinegar, onion, garlic, chile powder, honey and chipotle in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.


Tangerine-Pomegranate Relish: Combine all ingredients in a small bowl and season with salt and pepper to taste.


Assembly: Place arugula in a large bowl and drizzle with some of the Tangerine Vinaigrette. Divide among 4 plates. Place 2 of the quail on top of arugula. Place a heaping tablespoon of the relish on top of the quail and around the plate. Sprinkle with the walnuts.


This recipe yields 4 servings.


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