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Saskatoon Glazed Baked Quail Recipe

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Saskatoon Glazed Baked Quail

4 Quail – Halved & Baked

4 oz of Dorothy's Saskatoon Jelly

2 Tbsp hot sauce

2 Tbsp red wine vinegar

4 Tbls butter, cubed

Heat the jelly, hot sauce and vinegar to a simmer then whisk in the butter 1 Tbls at a time. Remove from heat and cool.  Bake Quail as usual, then use half of the glaze to coat the baked Quail once cooked.

Serve remainder in pitcher to pour at table.