Grilled Quail with TX Red Grapefruit Jelly Glaze
Grilled Quail
- 8 partially de-boned quail
- 8 jalapenos
- 1 Texas Red Grapefruit
- 1 Texas Orange (optional)
- ½ cup Texas Red Grapefruit Jelly (see below)
Rinse quail in water and cut fat trimmings from sides. Stuff whole jalapenos into cavity of bird and brush with grapefruit jelly. Grill meat until it has cooked through to the bone, periodically bruising with glaze. Place a few round slices of grapefruit and oranges on the grill for a few seconds on each side, making sure fruit does not burn. Serve with wild rice, salad and grilled Texas Citrus.
Nutrition Per Entire Recipe: Calories-710; Fat-14g; Cholesterol-260mg; Sodium-780mg; Carbohydrate-39g; Protein-104g
Texas Red Grapefruit Jelly Glaze
- 3 ½ cups fresh squeezed Texas Red Grapefruit Juice
- ¼ cup lemon juice
- 7 cups sugar
- 2 (3 ounce) pouches of liquid pectin
- red food coloring (optional)
Combine all ingredients except the liquid pectin. Bring to a rolling boil for one minute. Remove from heat and quickly skim off any foam. Stir in the liquid pectin. Add 7 to 9 drops red food coloring. Ladle into hot sterilized jars and cover with lids and rings. Process jars in boiling water for about 5 minutes to seal. Makes 3-4 jars. Yields 6 cups after skimmed.
Nutrition Per Cup: Calories-960; Fat-0; Cholesterol-0mg; Sodium-5mg; Carbohydrate-248g; Protein-1g
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