| First
make the compote (this recipe makes about 2 cups). Combine the
red wine, lemon juice, vinegar, sugar, huckleberries, nutmeg
and cinnamon in a large saucepan over medium heat. Bring the
mixture to a boil then reduce the heat to low. Cook the mixture,
stirring occasionally, for 20 minutes or until the compote thickens.
Keep the compote warm for service.
The compote will keep, covered and refrigerated, for up to
three weeks.
Bring
4 cups of water to a boil in a deep stockpot. Add the wild
rice and salt to the stockpot. Cover the pot and reduce the
heat to low and cook the rice until it the kernels are soft
and "popped" open, about 45 minutes.
Drain the rice and add to a bowl. Add the thyme, shallots,
butter and salt and pepper to taste and stir the rice to combine
the ingredients.
Serve the wild rice warm.
Using
kitchen shears, cut the backbone out of each quail. This "butterflies"
the quail, allowing them to lay flat while cooking.
Use a toothpick to secure the legs of each quail together.
Place the prepared quail in a baking pan and drizzle the quail
with the olive oil and lemon juice. Season the quail with
the thyme, salt and pepper.
Cover and refrigerate the quail. Let the quail marinate for
at least 4 hours.
Prepare the outdoor barbecue grill.
When the fire is hot, add the quail, skin side down. Grill
the quail until the skin is crisp and golden brown, about
4 minutes. Turn the quail and continue to grill, about 4 more
minutes.
Remove the quail from the grill.
Place a small mound of wild rice on the plate. Add two quail
on top of the rice. Spoon some of the huckleberry compote
around the quail.
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