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Quail: Chipotle-Marinated Quail

Source of Recipe


Southern Living magazine



List of Ingredients



• 2 tsp black peppercorns
  
• 2 tsp coarse sea salt
  
• 1 tsp coriander seeds
  
• 10 whole allspice
  
• 1 (7-ounce) can chipotle peppers in adobo sauce, undrained
  
• ½ cup white wine
  
• ½ cup frozen orange juice, thawed (undiluted)
  
• 1/3 cup white wine vinegar
  
• ¼ cup minced onion
  
• 4 cloves garlic, minced
  
• 12 (3.5-ounce) semiboneless quail
  
• ½ tsp salt
  
• 2 to 4 Tbsp olive oil
  






Instructions



1. Cook first 4 ingredients in a large skillet over medium heat, stirring occasionally, 4 to 5 minutes or until toasted; cool. Process toasted spices in a blender until finely ground.
   
   
2. Process chipotle peppers in a blender until smooth. Measure 2 tablespoons purée, reserving marinade for another use. Stir together 2 tablespoons chipotle purée, spice mixture, wine, and next 4 ingredients. Pour chipotle purée mixture into a large zip-top freezer bag; add quail. Seal and chill 3 hours, turning every 30 minutes.
   
   
3. Remove quail from marinade, reserving marinade. Sprinkle quail with ½ teaspoon salt. Brown quail, in batches, in hot oil in a large heavy-duty skillet over medium-high heat about 6 minutes on each side, adding more oil, if necessary. Drain on paper towels. Bring quail and reserved marinade to a boil in skillet. Reduce heat; cover and simmer 25 minutes, or until done.
   
   Makes 6 servings.