Sandhill Plum Glazed Quail
By Ryan Sparks, Quail Forever Journal Editor
Skip ahead to recipe
This recipe is inspired by a memorable hunt with Jeff and Julie Ostmeyer from Quail Forever’s Route 36 Chapter in Kansas (see “Showing Up” on page 44 in the summer 2025 issue of Quail Forever Journal) .
In 2016, to create quality quail and pheasant habitat around their farm, Jeff and Julie planted 11 acres of buffer strips, incorporating native shrubs like American plum, chokecherry, elderberry, serviceberry, golden currant, and Sandhill plum.
When we sat down to a hearty breakfast in the Ostmeyer’s kitchen before our hunt, a heaping stack of pancakes was served alongside jars of Sandhill plum syrup. After one taste of the Ostmeyer’s syrup, I knew I wanted to create a quail recipe with it. Jeff and Julie were gracious enough to give me a couple pints to play with.
Sandhill plum (prunus angustifolia), also called Chickasaw plum, Florida sand plum, Cherokee plum, or sand plum, is a native, wide-ranging plum tree that makes good bobwhite habitat. In 2022, it became the official state fruit of Kansas, and the Ostmeyers celebrate their state fruit each year, savoring the fresh, ripe plums from their farm when they are in season and making both syrup and jelly to enjoy throughout the year.
Inspired by Jeff and Julie’s commitment to conservation and the vibrant flavor of Sandhill plums, I returned home eager to pair these wild fruits with another Kansas staple – bobwhite quail. The result is a recipe that blends the fruits of the land with the fruits of the hunt, paying tribute to the Ostmeyers’ work and the bounty of their habitat. The sweet, tangy glaze of Sandhill plum syrup enhances the smoky, tender meat of grilled quail, creating a dish that celebrates Kansas’ wild flavors and the conservation efforts that keep them thriving.
Sandhill Plum Glazed Quail
Sandhill Plum Glazed Quail
Servings: 4
Ingredients for the Quail:
- 8 plucked and butterflied (spine removed and flattened) bobwhite quail
- ¼ cup salt
- 2 tablespoons sugar
- ½ cup Sandhill Plum Syrup (See the Ostmeyer’s recipe below. If you don’t have access to Sandhill plum syrup, this recipe would likely also work with maple or apple syrup)
- 4 tablespoons olive oil, divided
- 2 tablespoons soy sauce
- 1 teaspoon apple cider vinegar
- ½ teaspoon crushed red pepper (optional)
Ingredients for the Syrup:
- 5 ½ cups Sandhill plum juice
- 1 tablespoon lemon juice
- ½ teaspoon butter
- 6 ½ cups sugar
Instructions for Quail:
1) Heat the salt, sugar, and 1 quart of water until the salt and sugar is completely dissolved. Cool completely in the refrigerator. Submerge the quail in the cooled brine and refrigerate for at least 4 hours or overnight. Remove quail from the brine and dry well, discarding the brine.
2) Combine the Sandhill plum syrup, soy sauce, red pepper, vinegar, and 2 tablespoons of olive oil and coat the quail with the mixture. Marinate for a couple of hours or overnight.
3) Start a hot fire with charcoal or burn some hardwood like oak, hickory, or pecan down to hot coals, leaving one side of your grill free of coals.
4) Pull the quail from the marinade mixture, letting the excess marinade drip back into the container. Place half the marinade in a small saucepan and bring to a low simmer. Reduce the marinade into a thick sauce while you grill the quail.
5) Place the quail on the grill directly over the coals breast side down. Cook for about 5 minutes, turning when the breast begins to crisp and darken. Do the same for the other side. Brush with the remaining marinade every time you turn the quail.
6) When both sides are nicely colored, move the quail to the cooler side of the grill and let them cook, lid on, for around 10 minutes or until a peek inside the breast shows the meat is no longer red. Pink is ok.
7) Move the quail back to the hot side of the grill and baste again with the sauce, turning the quail a few times. The goal is to caramelize the marinade slightly, creating a sticky, flavorful coating.
8) Remove the quail to a warmed platter, drizzle with the reduced marinade, and serve with your choice of sides and a nice bottle of wine.
Instructions for Syrup:
1) Bring the Sandhill plum juice, lemon juice, and butter to a boil. Add sugar slowly, dissolving with a whisk as you go. Once the sugar is dissolved, boil for 1 minute longer.
2) Remove the syrup from the heat and skim off any foam. Place the syrup in clean pint jars and seal with new lids. Preserve according to the instructions provided with your canner.
For recipe notes and wine pairing recommendations, see the companion piece, “A Perfect Pairing”.
Editor’s Note: This is not a meal for polite company. Eat the quail with your hands like God intended.