1 C. Zinfandel or other fruity dry red wine
1/4 C. finely chopped shallots
1 t. juniper berries, crushed (optional)
1/2 t. cracked black pepper
1/3 C. seedless blackberry jam
2 t. butter
4 (4-oz) semi-boneless quail
1/4 t. kosher salt
1/4 t. freshly ground black pepper
Prepare grill to medium-high heat.
Combine first 4 ingredients in a small saucepan. Bring to a boil, and cook until reduced to 1/4 C. (about 8 minutes). Strain mixture through a sieve over a bowl, reserving wine mixture. Discard solids. Add wine mixture and jam to pan; cook over medium heat 2 minutes; stirring occasionally. Remove from heat, stir in butter. Keep warm.
Sprinkle the quail with 1/4 t. kosher salt and ground black pepper. Grill 2 minutes on each side or until desired degree of doneness.
Serving size: 1 quail + 1 T. sauce
325 calories, 15.6g fat, 22.4g protein, 18.3g carbs, 0.1g fiber, 227mg sodium