Title: Roast Quail with Juniper Berries Iii (Quail)
Categories: Game Poultry Cheese
Yield: 6 Servings

		Gorgonzola Polenta **
		Cranberry Relish **
QUAIL
12		Quail, necks and feet - removed
6	sl	Pancetta, thin, (Italian - dry-cured unsmoked bacon) - coars
6	sl	Bacon, coarsely chopped
12		Sage, leaves, fresh OR
1/2	ts	Sage, dried
1/4	c	Oil, olive
36		Juniper, berries, toasted - in dry skillet for 5 - minutes
		Salt (to taste)
		Pepper (to taste)
1/4	c	Gin
1/2	c	Wine, white, dry
2	c	Stock, Veal **

** See recipe for Veal Stock, Gorgonzola Polenta, and Cranberry Relish.

Preheat your oven to 450 F. Holding quail, breast up, tuck wing tips under. Place a little of the pancetta, a sage leaf, and 2 juniper berries in the cavity of each bird. Sprinkle the cavity and outside of each bird with a little salt and pepper. Push each leg joint downward and fasten it to the carcass with a toothpick, pushing 1 toothpick through both legs.

Heat the olive oil in a large heavy skillet over very high heat. Arrange birds in pan, breasts down. Saute, shaking pan occasionally until breasts are lightly golden, 2 to 3 minutes. Place the skillet in the oven and roast 5 to 6 minutes. Use tongs to turn birds' breasts up and continue to roast until golden brown, about 6 minutes. Remove the skillet from the oven and transfer the quail to 6 warm serving plates; keep warm while preparing sauce.

Discard any fat from the skillet and place the pan over medium-high heat. Deglaze the skillet, adding the gin and wine, scraping up any browned bits in a pan. Add your stock and boil gently until reduced enough to coat a spoon lightly. Stir in the remaining juniper berries, adjust your seasonings, and pour this over the birds. Serve immediately.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

Chef: Seppi Renggli, The Four Seasons Restaurant, New York

Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin

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