Chipotle-Marinated Quail

• 2 teaspoons black peppercorns
• 1 teaspoon coriander seeds
• 2 teaspoons coarse sea salt
• 10 whole allspice
• 1 (7-ounce) can chipotle peppers in adobo sauce, undrained
• 1/2 cup white wine
• 1/2 cup frozen orange juice concentrate, thawed and undiluted
• 1/3 cup white wine vinegar
• 1/4 cup minced onion
• 4 garlic cloves, minced
• 12 (3.5-ounce) semiboneless quail
• 1/2 teaspoon salt
• 2 to 4 tablespoons olive oil

1. Cook first 4 ingredients in a large skillet over medium heat, stirring occasionally, 4 to 5 minutes or until toasted; cool. Process toasted spices in a blender until finely ground.
2. Process chipotle peppers in a blender until smooth. Measure 2 tablespoons puree, reserving remainder for another use. Stir together 2 tablespoons chipotle puree, spice mixture, wine, and next 4 ingredients.
3. Pour chipotle puree mixture into a large zip-top plastic freezer bag; add quail. Seal and chill 3 hours, turning every 30 minutes.
4. Remove quail from marinade, reserving marinade. Sprinkle quail with 1/2 teaspoon salt.
5. Brown quail, in batches, in hot oil in a large heavy-duty skillet over medium-high heat about 6 minutes on each side, adding more oil, if necessary. Drain on paper towels.
6. Bring quail and reserved marinade to a boil in skillet. Reduce heat; cover and simmer 25 minutes or until done.

black peppercorns, coriander seeds, salt, allspice, peppers, white wine, orange juice concentrate, white wine vinegar, onion, garlic, quail, salt, olive oil

Taken from www.myrecipes.com/recipe/chipotle-marinated-quail (may not work)