Grilled Quail Knots
- Serves 4
- 24 quail knots
- 2 TBSP olive oil
- Salt and pepper
- ¼ cup peach jam
- 2 TBSP white wine vinegar
Preheat a gas grill to high, or build a hot fire in a charcoal grill. Combine the peach jam and vinegar in a medium bowl and whisk to combine. Toss the quail knots with the olive oil and season with salt and pepper. Grill over high heat for about 3-4 minutes, then turn the quail knots. Remove the quail to the bowl with te jam and vinegar and toss to coat. Place the quail back on the grill and grill for about 30 seconds, then turn again. Serve immediately.
Sautéed Semi-boneless Quail
This sauté is quick and savory.
Our quail is served at many of Texas’ finest restaurants. Click here to find out where to try it.
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