Quail with Grapes

 Quail with Grapes

  Serves 6–8
  Quail are delectable treated this way and because you may need to use your fingers, be sure to provide finger bowls.
  6–8 quail
  salt and freshly ground black pepper, to season
  1–2 teaspoons chopped mint
  30 g unsalted butter
  1 cup white grape juice
  1 cup seedless grapes
 
  Pat dry the quail with paper towel and season with salt, pepper and mint. Melt the butter in a large heavy-based frying pan over a moderately high heat until foaming. Add the quail and cook for 3–4 minutes on each side, until the juices run clear when the thighs are pierced with a skewer. Transfer the birds to a warm serving plate and keep warm while making the gravy. If your frying pan is not large enough, you may have to add more butter and cook the quail in batches or use 2 frying pans.
  Pour off any excess butter from the pan, add the grape juice and stir over the heat, scraping up any brown bits on the base of the pan. When reduced and syrupy, heat the grapes in the sauce then spoon the sauce over the quail. If liked, serve with a small mound of steamed wild rice or long-grain rice, or a combination of both.
  To roast quail in the oven
  Preheat the oven to 200°C. Pat dry the quail with paper towel. Rub soft butter over the birds and season with salt and pepper. Place in a baking dish with 40 g butter and bake for 7–10 minutes on each side, basting every now and then, until they are tender. Proceed with the recipe.