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Pan Roasted Quail

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      Title: PAN ROASTED QUAIL
 Categories: Poultry
      Yield: 6 Servings
 
     12    Quail
     12    Pancetta; thinly sliced
     12    Fresh sage leaves
      2 tb Unsalted butter
      1 tb Vegetable oil
           Salt
           Freshly ground pepper
    1/2 c  Dry white wine
           Polenta or mashed potatoes,
           -for serving
 
  Recipe by: Food and Wine - Dec 93 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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