4 quail
1 medium red onion, chopped (about 1 cup)
1 mango, diced (about 11/4 cup)
2 fresh peaches, diced (about 11/4 cup)
1/2 cup cilantro, stemmed and finely chopped
3 scallions, chopped (including all but 1 inch of
greens)
1/4 cup lime juice
1/2 tsp. hot pepper sauce
2 T. tamari or low sodium soy sauce
1 T. extra virgin olive oil
1 T. ground cumin
1 lime, cut into wedges
Combine onion, mango, peaches, cilantro, scallions, lime juice, pepper sauce, tamari, olive oil and cumin. Mix well and set aside at room temperature for about 1 hour. Start charcoal grill. Wash quail and pat dry. Using scissors or knife, cut back and flatten birds with back of heavy knife or plate. When coals are gray and hot, lay quail on top rack. Grill for 6 to 8 minutes or until lightly browned. Turn and grill for another 4 to 5 minutes or until juices run clear when bird is pierced with knife. Transfer to warm plates, spoon generous portion of salsa over each plate and serve immediately with lime wedges.
William S. Soltis
Saginaw, MI
From Celebrating Wild Game: Members’ Special Recipes