GRILLED QUAIL WITH OREGON HAZELNUTS, WILD HUCKLEBERRIES AND APRICOT CURRY SAUCE
From Dale Rasmussen, Chef, The Resort at the Mountain
Serves 6

Apricot Curry Sauce
1 cup dried apricots, diced
2 shallots, chopped
2 cloves garlic, smashed
2 tsp canola oil
2 tsp curry powder
1 tsp paprika
1 cup Willamette Valley Riesling
1 cup apple cider
1/2 cup butter, softened

Place apricots, shallots, garlic and oil in a small pan and sauté for 5 minutes over medium heat. Add curry powder, paprika, Riesling and cider and cook for 15 minutes over medium heat. Let cool and add butter, then purée in a blender. Keep warm until needed.

Grilled Quail
12 semi-boneless quail
1 cup olive oil
3 Tbsp fresh thyme, chopped
3 Tbsp fresh sage, chopped

Marinate the quail in olive oil, thyme and sage for at least 1 hour or overnight in the refrigerator. Preheat a grill. Remove the quail from the marinade and season with salt and pepper. Place the quail, breast side up, on a medium-hot grill. Cook for 3 minutes, and then turn over so the breast side is down and cook for 2 more minutes. Lift and adjust position on the grill to create an “x” mark on the breast. Finish cooking for about 4 minutes.

Wild Huckleberry Coulis
1 lb huckleberries
1 cup sugar
1 1/2 cups water
1/2 tsp cloves, ground
1 tsp ginger, ground
1/2 tsp cinnamon

Place all ingredients in a non-reactive saucepan and bring to a simmer. Cook until the huckleberries have softened, about 20 minutes, then transfer to a blender. Blend until smooth.

To Serve
1/2 cup to 3/4 cup Oregon hazelnuts, roasted and chopped

Divide the warm apricot curry sauce between 6 plates, about 2 ounces per plate. Place 2 grilled quail on top of the sauce on each plate. Drizzle the quail with the huckleberry coulis and garnish with roasted and chopped Oregon hazelnuts.