Mustard-Barbequed Quail with Vidalia Onion and Black-Eyed Pea Relish

  • SERVINGS: 6

Ingredients

  1. 1/2 pound spicy bulk sausage
  2. 1/2 cup minced onion, preferably Vidalia
  3. 1 tart apple, such as Granny Smith, peeled, cored and minced
  4. 1/4 cup grainy mustard
  5. 1/4 cup lemon juice
  6. 3 cloves garlic, minced
  7. 2 tablespoons teriyaki sauce
  8. 2 tablespoons chopped fresh thyme, or 2 teaspoons dried
  9. 1 teaspoon minced lemon zest
  10. 2 teaspoons cracked black pepper
  11. 1/2 teaspoon salt
  12. 1/2 cup cooking oil
  13. 12 quail
  14. Vidalia Onion and Black-Eyed Pea Relish
  1. In a medium frying pan, cook the sausage and onion over moderately high heat, breaking up the meat with a fork, until the sausage is cooked through but not browned, about 4 minutes. Stir in the apple and then pour off the fat. Cool to room temperature.
  2. Put the mustard in a food processor or blender and add the lemon juice, garlic, teriyaki sauce, thyme, lemon zest, pepper and salt. With the motor running, add the oil in a thin stream.
  3. Stuff the quail with the sausage, onion and apple mixture and put them in a large dish. Cover the quail with the mustard sauce and let them marinate for 1 to 2 hours.
  4. Heat the oven to 500°. Lift the quail out of the marinade but let any marinade that clings to the birds remain. Arrange the quail on a rack in a broiling pan, taking care that they don't touch one another, and cook for 7 minutes. Turn the pan and continue cooking until the quail are browned and crisp, about 7 minutes longer. The meat should still be a bit pink.
  5. To serve, spoon the black-eyed-pea relish in the center of six plates and top each serving with two of the quail.

Suggested Pairing

Look for a very young, fruity Pinot Noir from either Oregon or California to complement the spiciness of the quail.

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