Hey guys! If you tuned into Texas Brigades’ Facebook Live today you may have seen me cook up a tasty meal of herb grilled quail with this mouth watering sweet and spicy reduction. I’ve made sauces similar before but never written them down really so when I tested this sauce on Sunday I was super excited it turned out just the way I wanted it too. I must admit, after dinner, I ate the leftover sauce with a spoon from jar… yikes! It’s really good though, I promise. And so easy to make you’ll be wondering why you bought a premade sauce ever again.
You voted and I’ll be calling this “Plate Licker ” sauce from now on.
Don’t forget to tag Texas Brigades and use #conservationduringcovid if this inspired you to get outside and cook.
Qual Ingredients & Method
- 4 skin on quail. You can butterfly them prior to marinating or just before cooking.
- Olive oil
- 2 garlic cloves, smashed
- Soaked wood skewers
- Marinate your quail in olive oil, garlic and herbs. If you don’t have fresh herbs you can use dried. I used fresh thyme, chives and rosemary. Marinate for at least an hour in the fridge.
- Skewer your quail. Get a hot fire and cook about 8 minutes per side or until the meat is firm and there is an internal temperature 165-170 degrees.
Sweet & Spicy “Plate Licker” sauce Ingredients
- 4 TBSP butter
- 1/4 cup Aged Balsamic Vinegar (I always use Salado Olive Oil Co.)
- 1/4 cup beef or venison broth
- 2 TBSP dijon mustard
- 1 TSP garlic, grated or minced
- 2 TBSP mesquite bean jelly (or substitute brown sugar)
- 1 TSP cayenne pepper or to taste
- Sea salt and pepper to taste
- Heat a cast iron skillet medium/ high heat.
- Add butter, then garlic. Saute for a minute or two making sure to not burn the garlic.
- Add balsamic, and dijon. Stir and bring to a gentle bubble.
- Add broth and reduce.
- Add cayenne, salt and pepper to taste.
- Add mesquite bean jelly. Stir until dissolved.
- Take skillet off heat and melt in 2 more tablespoons of butter. As the sauce sits in the warm skillet it’ll thicken slightly.
- Enjoy on grilled quail, feral hog, meatballs, and more!
Thanks so much for watching and reading. Be sure to tag #conservationduringcovid and let us know if you enjoyed this recipe!
Special thanks to:
South Texas Bobwhite Brigade
Lonestar Outdoor News
Texas Wildlife Association
Cameraman & Sous Chef: Adam Parma