Braised Quail with Red Grapes

Patty's Pinot Closet
Serves 2

Traditionally chefs serve quail on a piece of toast often spread with pâté. Wild rice goes very well with quail also.

Ingredients:
4	4-5 oz	quail
4	slices	bacon
2	Tbsp	brandy
1/2	cup	Pinot Noir
1/2	cup	chicken stock
1	Tbsp	honey
3	Tbsp	brandy
1/2	tsp	fresh thyme, chopped
4	Tbsp	butter
33	each	red grapes
	To Taste	Salt and Pepper

Rub quail inside and out with brandy. Lightly salt and pepper. In each cavity place 3-4 grapes. Cover the breasts of the birds with thin slices of bacon. Tie up the birds with strong string.

Using a saute pan with a lid, saute quail in three (3) tablespoons of butter. When golden brown, add Pinot Noir, chicken stock and honey. Warm brandy and pour over quail and set alight. Add chopped fresh thyme, cover and cook over low heat for 15-20 minutes.

Add grapes, cover and cook over low heat for 5-10 minutes. Remove quail to a warm dish and bring sauce to a boil. Whisk in one (1) tablespoon butter if desired. Correct seasonings and drizzle over quail

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