Quail or dove breasts
Barbecue spice blend
1 fresh peach slice for each breast
1 slice bacon for each breast
Prepare White Wine Baste (below) and set aside. Season birds with seasoned salt, seasoned pepper, garlic powder and spice blend; place a fresh peach slice in each cavity. Wrap 1 slice uncooked bacon around each breast and secure with toothpick. Grill birds for about 20 minutes over indirect heat, basting with White Wine Baste to keep moist.
Prepare Sweet-and-Sour Peach Glaze (below). About 5 to 10 minutes before birds are done, begin glazing with Sweetand-Sour Peach Glaze. Brush glaze on at least twice, turning birds between glazing.
WHITE WINE BASTE
1 cup water
1/2 tsp. ground ginger
1/2 tsp. garlic powder
1 cup dry white wine
Simmer water with ginger and garlic powder
until spices are dissolved. Add white
wine and stir to blend.
SWEET-AND-SOUR PEACH GLAZE
18-oz. jar peach preserves or 1 fresh
pitted but not peeled
1/4 cup red wine vinegar
3 to 4 cloves garlic, minced
1 tsp. ground ginger
Purée peach(es) and, if desired, seeded jalapeño. Combine vinegar, garlic and ginger with peach mixture. Simmer mixture in saucepan to blend and dissolve spices.
Mary Anne Lecce
From Celebrating Wild Game: Members’ Special Recipes