Panfried Quail
1 c White grapes (to make 1/4 -to 1/3 cup grape juice) 2 ts Salt 1/2 ts Freshly ground black pepper 1 ts Dried thyme leaves 8 qt Split and flattened 1/2 c (1 stick) unsalted butter...
Ingredients
- 1cup white grapes (to make 1/4
- 1/2tsp freshly ground black pepper
- 1tsp dried thyme leaves
- 8qt split and flattened
- 1/2cup (1 stick) unsalted butter
- 1/2cup virginia ham, cut into 2 by
Directions
- 1
1 c White grapes (to make 1/4 -to 1/3 cup grape juice) 2 ts Salt 1/2 ts Freshly ground black pepper 1 ts Dried thyme leaves 8 qt Split and f
- 2
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
- 3
Combine the salt, pepper, and thyme, crushing the thyme with your fingertips
- 4
Sprinkle both sides of the birds with the seasonings
- 5
Melt the butter in a large skillet over medium heat until it foams and just begins to brown
- 6
Add the quail, skin-side down
- 7
Sprinkle with ham, cover and cook for 3 to 4 minutes, until the skin is golden brown
- 8
Turn the birds and continue cooking, covered, until the juices run clear, about 4 minutes longer