Roasted Quail with Muscadines
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