Muscadines are wild grapes indigenous to the Southeast. If you can find them, by all means use them; otherwise use regular grapes. Either makes a lovely sweet-tart accompaniment for rich quail. The traditional French pairing for quail is chestnuts. Try this quail dish with a simple, savory chestnut puree.
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.
353 calories; protein 30.9g; carbohydrates 7.2g; dietary fiber 0.3g; sugars 5.2g; fat 15.4g; saturated fat 5.7g; cholesterol 109.5mg; vitamin a iu 274.5IU; vitamin c 11mg; folate 13.5mcg; calcium 28.6mg; iron 6.5mg; magnesium 43.1mg; potassium 497.2mg; sodium 491mg; thiamin 0.4mg.