Roasted Quail with Muscadines
Preheat oven to 400 degrees F.Advertisement
Pat quail dry and season with salt and pepper. Place a large roasting pan over two burners on medium-high heat, add butter and oil and heat until shimmering. Add the quail skin-side down and sear until deep brown, 2 to 3 minutes, moving them to different spots in the pan to brown evenly.
Turn the quail over and place a thyme sprig on each; transfer the pan to the oven. Roast until cooked through but still a little pink in the leg, 8 to 10 minutes. Transfer the quail to a warmed large platter and tent with foil.
Add bourbon (or brandy or Cognac) to the roasting pan and return it to the stovetop. Turn the two burners under the pan to medium-high heat, add wine and bring to a boil, stirring with a wooden spoon to loosen any browned bits. Simmer, stirring often, until the liquid is reduced to about 1/4 cup, 3 to 5 minutes. Add broth and continue to simmer until reduced by half (about 1/2 cup), 5 to 7 minutes. Reduce the heat to low, add grapes and stir to warm them, 1 to 2 minutes. Serve the quail with the grape sauce.
Tips: Semiboneless quail have had all bones removed except for the wing and lower leg bones, making them a great choice for quick cooking. Find them in well-stocked supermarkets, specialty butchers or from dartagnan.com.
Muscadines and scuppernongs have tough, sour skins concealing sweet, juicy flesh. To peel and seed, halve the grapes through the stem end with a sharp chef's knife. Using the tip of the knife, remove the seeds. Squeeze each half over a bowl. The flesh with separate from the skin. Use immediately.
4 lean meat, 2 fat