1/3 cup honey
1 tablespoon Balsamic vinegar
1 teaspoon finely chopped fresh sage
Gray Salt and freshly ground black pepper
8 semi-boneless quail
8 thin slices of bacon
8 wooden skewers
2 tablespoons olive oil
1/2 cup grape juice
8 sprigs of fresh rosemary
1 tablespoon butter
Preheat oven to 350 degrees F.
For the marinade: Mix together the honey, vinegar, sage, and salt and pepper to taste.
Season the quail with salt and pepper. Tuck legs and wing tips under the body of each quail and wrap the outside of each bird with a slice of bacon. Lay 2 of the quail side by side. Run a skewer through one side of both pieces. Run a second skewer through the opposite side of the pieces. Repeat with the remaining quail. Drizzle with oil. Trim the skewers to fit into an ovenproof skillet.
Generously brush the birds with the marinade.
Heat the olive oil in the skillet and saute the quail pieces for 2 minutes on each side. Place the pan in the oven for 15 minutes, to finish cooking the birds to medium-rare. Remove and let rest.
Pour the fat from the pan. Add the grape juice and rosemary to the pan. Cook over low heat and reduce until thickened and syrupy, about 8 minutes. Whisk the butter into the sauce to finish. Strain.
Place 2 quail on each plate. Spoon the sauce over the top. Garnish with the rosemary sprigs from the sauce. Serve immediately.
courtesy of: Michael Chiarello's Casual Cooking by Michael Chiarello. Chronicle Books, 2002