This recipe is in the New Eld Hunter’s Cookbook, and I have not changed a thing, its amazing as it is! If you have access to Quail do give this one a try, or if you can’t find quail, consider small cornish Game hens, breast with bone out. I am also going to try a version of this with boned out rabbit tenderlions.
White Wine Baste
- 1 cup of water
- 1 cup of dry white wine
- 1/2 tsp garlic powder and ground ginger
Simmer the water with the spices and stir together.
Sweet and Sour Peach Glaze
- 1 8 oz jar of Peach Perserves
- 1/4 cup red wine vinegar
- 3 or 4 cloves garlic minced
- 1 tsp of ground ginger
Mix the above together to use as a glaze.
- 4 whole quail breasts
- Seasonings to taste-Salt, pepper, Seasoned salt, Do give this a try with montreal steak spice, it worked heavenly!
- 1 fresh peach sliced ( used home canned peach halfs and it worked just fine)
- 4 slices of Bacon
- Sweet and Sour Peach Glaze
Season your birds, Place your fresh or canned peach slice in each cavity, wrap a slice of uncooked bacon around each breast and secure with a toothpick. Grill your birds over a med heat source, basting it with the white wine mix to keep it moast.. About 5 to 10 min before birds are done, switch over to the sweet and sour peach glaze, Brush the glaze on a couple of times, turning the birds to cook the glaze on all parts.. I would recommend serving with a green salad, and a wild rice mix.
This is a company recipe that will just wow, or for that special night were you just want to set the table all fancy with your best table cloth and have a in house date night with your man. Well worth the little bit of extra work involved.