Some of the best things are the most simple. In this case, local Vermont boneless breast of quail is quickly charcoal grilled, then mopped with pomegranate-maple glaze. It's a perfect combination that doesn't need any additional enhancement.
The only hard part about this recipe is obtaining these superb quail breasts. We are fortunate to live very near a producer of fine game birds; you should find the best and most local source you can. I was surprised to see the beautifully boned quail, because the butterflied breast is about the size of a breakfast sausage patty. I wonder who has the job of boning them.
Grilled Breast of Quail with Pomegranate-Maple Glaze
6 butterflied boneless quail breasts
2 T olive oil, best quality
Sea salt, coarse ground pepper
1/2 cup pomegranate molasses
1/3 cup Vermont maple syrup, grade B
few grains cayenne
1. Toss quail with the olive oil. Grind salt and pepper on both sides
2. Mix pomegranate molasses, maple syrup and cayenne (optional) in small bowl; set aside.
3. Place quail on grill over charcoal, medium fire, starting with the underside
4. Grill 2 minutes on each side, turning only once. Finish on the skin side. Brush liberally with glaze, turn once quickly on the grill after glazing. Remove to clean plate.
5. Brush quail with glaze again, and serve with fresh bread and a green salad. Enjoy!
This recipe has the Heidi stamp of approval.