*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Game
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       x            Gorgonzola Polenta **
    1       x            Cranberry Relish **
   12       ea           Quail, necks and feet
                         -- removed
    6       sl           Pancetta, thin, (Italian
                         -- dry-cured unsmoked bacon)
                         -- coarsely chopped OR
    6       sl           Bacon, coarsely chopped
   12       ea           Sage, leaves, fresh OR
      1/2   ts           Sage, dried
      1/4   c            Oil, olive
   36       ea           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
        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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