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“One should never assume that any wild game has had the ideal diet and conditions. When in doubt, use hunter’s insurance: a brine. Brines force moisture and flavor into the meat. Whether you prepare it yourself or use a pre-made brine, they always make your game taste great!” -Angelia Highsmith

Recipe by Angelia Highsmith of Pinckney Hill Plantation. Recipe featured in the June/July 18 issue.[/vc_column_text][css_animation animation="fade-in"][/css_animation][css_animation animation="fade-in"][vc_column_text el_class="recipe-content"] [/vc_column_text][vc_column_text el_class="recipe-content"] [/vc_column_text][/css_animation][/vc_column][vc_column width="2/3"][css_animation animation="fade-in"][vc_single_image image="3005" img_size="full" alignment="center" onclick="link_image"][/css_animation][vc_row_inner][vc_column_inner][vc_column_text]

TO PREPARE:

1. 1. Soak quail in brine for 30 minutes.
   2. To prepare the glaze, place all ingredients in a large non-aluminum pan and bring to a boil. Cook until volume is reduced by three-quarter. Cook to thicken.
   3. Cook quail on grill to desired temperature at 165 degrees. Just before quail is done, brush the glaze on liberally and let the heat set the glaze, being very careful not to burn it.

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TO serve:

1. 1. Garnish with fresh blackberries, and serve.

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