Pan-Fried Quail
By: Anonymous
Published: Tuesday, December 1, 2009 - 2:56am

Ingredients




1 cup White grapes (to make ¼ to ⅓ cup grape juice)
2 teaspoons Salt
1/2 teaspoon Freshly ground black pepper
1 teaspoon Dried thyme leaves
8 quarts Split and flattened
1/2 cup (1 stick) unsalted butter
1/2 cup Virginia ham, cut into 2 by ¼ inch matchsticks

Preparation

1 First, make the fresh white grape juice. Crush the cup of grapes in a pestle, then put through a sieve or vegetable mill to extract the juice, or use a potato ricer. 2 Combine the salt, pepper, and thyme, crushing the thyme with your fingertips. Sprinkle both sides of the birds with the seasonings. 3 Melt the butter in a large skillet over medium heat until it foams and just begins to brown. Add the quail, skin-side down. Sprinkle with ham, cover and cook for 3 to 4 minutes, until the skin is golden brown. Turn the birds and continue cooking, covered, until the juices run clear, about 4 minutes longer. Take the pan from the heat and let the quail rest, covered, for about 10 minutes. Arrange the quail on a platter and sprinkle the ham from the pan over them. 4 Pour the fat from the pan. Add the grape juice (you can also use water, if you prefer), and bring to a boil. Cook for 1 minute, scraping the browned bits from the bottom to deglaze the pan. Pour over the quail and serve. 5 Serves 4. 6 This southern recipe was created by Edna Lewis for Gage and Tollner, a Brooklyn restaurant. Mrs. Lewis is a black lady who's been active at restaurants in North and South Carolina. She grew up in Freetown,