*  Exported from  MasterCook  *
 
                             Pan Roasted Quail
 
 Recipe By     : Food and Wine - Dec 93
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12                    Quail
   12                    Pancetta -- thinly sliced
   12                    Fresh sage leaves
    2      Tablespoons   Unsalted butter
    1      Tablespoon    Vegetable oil
                         Salt
                         Freshly ground pepper
      1/2  Cup           Dry white wine
                         Polenta or mashed potatoes, for serving
 
 1.  Wash the quail thouroughly inside and out, then place them in a
 large colander to drain for at least 20 minutes.
 
 2.  Pat the quail dry.  Stuff the cavity of each bird with 1 slice of
 pancetta and 1 sage leaf.
 
 3.  Put the butter and oil in a large heavy skillet on high heat.
 When the fat is hot, add all the quail in a single layer and cook
 until browned on one side.  Graduall turn them and continue cooking
 until they are evenly browned all over.  Sprinkle the quail with salt
 and pepper, then add the white wine and turn the birds once.
 
 4.  Let the wine bubble for about 1 minute, then lower the heat to
 moderate and partially cover the pan.  Cook the quail until the meat
 feels very tender when poked with a fork and comes away from the bone,
 45 minutes to 1 hour.  Check from time to time that there is
 sufficient juices in the pan to keep the birds from sticking; if not
 add 1 to 2 tablespoons of water.  When the quail are done, transfer
 them to a warmed serving platter.
 
 5.  Add 1/4 cup of water to the skillet.  Boil over high heat,
 scraping the bottom of the pan with a wooden spoon to loosen any
 cooking residues, until the water boils away and only a few drops of
 dark pan juices for each bird remain.  Pour the juices over the quail
 and serve with polenta or mashed potatoes. 
 
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