re: I need a new Quail recipe

Split open and marinade for a couple of hours in a half cup of Pinot Grigio wine with a teaspoon of Worcestershire a little black pepper and a clove of finely minced garlic.

Remove and discard marinade. Season with a touch of salt and pepper and grill.

For each bird, mix a tablespoon of seedless blackberry jam with four Tablespoons of Pinot Grigio, a half Tablespoon of butter and a half teaspoon of lemon juice in a sauce pan. bring to a froth and reduce slightly. Taste for seasoning and add a little salt if desired.

Serve quail on a bed of wild rice with sauce drizzled over the top and a vegetable or salad on the side.

Uh - make certain all of the shot has been removed as it adds little flavor and is tough on the teeth.