Passalacqua Winery

Sandhill Plum Glazed Quail

The original recipe was featured in Quail Forever Journal, Summer 2025 issue. Full recipe notes are on Quail Forever's website.
You can also read about Jessica's favorite pairings in the recipe's companion piece here.

Servings: 4

Ingredients

For the Quail:
8 plucked and butterflied (spine removed and flattened) bobwhite quail
¼ cup salt
2 tablespoons sugar
1/2 cup Sandhill Plum Syrup (See the Ostmeyer’s recipe below. If you don’t have access to Sandhill plum syrup, this recipe would likely also work with maple or apple syrup)
4 tablespoons olive oil, divided
2 tablespoons soy sauce
1 teaspoon apple cider vinegar
½ teaspoon crushed red pepper (optional)
For the Syrup:
5 ½ cups Sandhill plum juice
1 tablespoon lemon juice
½ teaspoon butter
6 ½ cups sugar

Instructions

Instructions for Syrup

Bring the Sandhill plum juice, lemon juice, and butter to a boil. Add sugar slowly, dissolving with a whisk as you go. Once the sugar is dissolved, boil for 1 minute longer.
Remove the syrup from the heat and skim off any foam. Place the syrup in clean pint jars and seal with new lids. Preserve according to the instructions provided with your canner.

Instructions for Quail

Heat the salt, sugar, and 1 quart of water until the salt and sugar is completely dissolved. Cool completely in the refrigerator. Submerge the quail in the cooled brine and refrigerate for at least 4 hours or overnight. Remove quail from the brine and dry well, discarding the brine.
Combine the Sandhill plum syrup, soy sauce, red pepper, vinegar, and 2 tablespoons of olive oil and coat the quail with the mixture. Marinate for a couple of hours or overnight.
Start a hot fire with charcoal or burn some hardwood like oak, hickory, or pecan down to hot coals, leaving one side of your grill free of coals.
Pull the quail from the marinade mixture, letting the excess marinade drip back into the container. Place half the marinade in a small saucepan and bring to a low simmer. Reduce the marinade into a thick sauce while you grill the quail.
Place the quail on the grill directly over the coals breast side down. Cook for about 5 minutes, turning when the breast begins to crisp and darken. Do the same for the other side. Brush with the remaining marinade every time you turn the quail.
When both sides are nicely colored, move the quail to the cooler side of the grill and let them cook, lid on, for around 10 minutes or until a peek inside the breast shows the meat is no longer red. Pink is ok.
Move the quail back to the hot side of the grill and baste again with the sauce, turning the quail a few times. The goal is to caramelize the marinade slightly, creating a sticky, flavorful coating.
Remove the quail to a warmed platter, drizzle with the reduced marinade, and serve with your choice of sides and a nice bottle of wine.