1 Tbsp Whole Butter
1 Tbsp Minced Jalapeno – Seeds removed
1 Tbsp Minced Shallots
2 oz (1/4 C) Sherry Vinegar
1 C Maple Syrup - Good Quality
Heat a small pan and melt the butter until it begins to foam. Add in the minced Jalapeno and shallots and sauté them until the shallots become translucent. Add in the Sherry vinegar and reduce the liquid by about half. Add in the maple syrup and let simmer for a couple of minutes. Remove from heat and strain out the shallots and jalapeno. Use glaze to brush over quail while finishing in the oven.