Blackberry-Zinfandel Quail

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup garnish: blackberry jam seedless
• 2 teaspoons butter 
• 0.3 teaspoon kosher salt 
• 0.5 teaspoon cracked pepper black
• 16 ounce semiboneless quail 
• 0.3 cup shallots finely chopped
• 1 cup red wine dry red fruity

Equipment

• bowl
• frying pan
• sauce pan
• sieve
• grill

Directions

1. Prepare grill to medium-high heat.
2. Combine first 4 ingredients in a small saucepan. Bring to a boil, and cook until reduced to 1/4 cup (about 8 minutes). Strain mixture through a sieve over a bowl, reserving wine mixture. Discard solids.
3. Add wine mixture and jam to pan; cook over medium heat 2 minutes, stirring occasionally.
4. Remove from heat; stir in butter. Keep warm.
5. Sprinkle the quail with 1/4 teaspoon kosher salt and ground black pepper.
6. Place quail on a grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness.
7. Serve with wine sauce.