Blueberry Sweet Tea Quail in Raspberry Barbecue Sauce

Ingredients:

• Quail
• 3 qt Sweetened Black tea
• Ketchup
• Worcestershire
• White distilled vinegar
• Sugar
• Fresh habanero chili
• 80/20 oil
• Mixed edible flowers
• Brussel sprouts
• Pecan halves
• Fresh lemon
• Garlic cloves
• Bourbon
• Cilantro  

Spices

• New Mexico Chili Powder
• Smoked Paprika
• Cumin
• Cayenne
• Salt, Pepper
• Garlic Powder
• Dill
• Paprika

Berries

• Raspberries
• Blueberries
• Blackberries
• Strawberries

Directions:

Quick Pickled Blackberries and Blueberries

• Bring distilled white vinegar, sugar & a couple large pinches of red pepper flakes to a boil.

• Turn off heat & pour over split berries and let sit at room temperature. Keep to the side.

Homemade Raspberry Bourbon BBQ Sauce

• Sauté garlic & red onion in oil, deglaze & flambé with bourbon.
• Once alcohol is cooked out, combine ketchup, Worcestershire sauce, cumin, chili powder, smoked paprika, salt, pepper, garlic powder, lots of raspberries, quick pickle vinegar & bring to a boil, then reduce to low.
• Simmer for about 10 minutes. Puree in blender & reserve.

Strawberry Chili Oil

• Rough chop 1 cup of strawberries & place in pot with 2 cups oil.Steep at very low heat for 20 minutes, then strain out oil & let settle.
• Split the oil in half and blend half with paprika & chili powder.
• Blend the 2nd half with blanched fresh cilantro and keep to the side.

Quail

• Blend 3 qt sweet black tea, 1 cup kosher salt, 1 habanero chili & 8 oz of blueberries.
• Bring mixture to a boil & set to very low simmer. place quail in simmering tea & continue to simmer as low as possible for roughly 12 minutes.
• To finish, take quail out of tea, season lightly with salt & pepper & lightly char on grill. baste with raspberry barbecue sauce and finish in hot oven for 3 minutes. Take out of oven & serve

Berry Hot Sauce

• In blender, blend 3 habaneros, a couple garlic cloves, roughly 8 oz black & 6 oz blue berries, quick pickled vinegar berries (recipe above) seasoned lightly with salt & pepper. reserve.

Brussels & Pecans

• Quickly fry pecans until perfectly toasted & season with salt & pepper, reserve until cool, then chop. In same fryer, fry split brussel sprouts until just past fork tender, toss in bowl & season with salt & pepper.
• Incorporate pecan pieces, pickled berries & toss with black & blue hot sauce. Serve immediately.

The Big Finish

• Sauce plate with hot sauce & lightly drizzle with flavored oils. Spoon on your black & blue brussel sprouts, top with quail. Garnish with flowers, fresh berries & pickled berries.