Braised Quail
8 quail, 4 to 5 ounces each
20 juniper berries, toasted and crushed
1 lemon
1 small onion, cut into 8 wedges
1/4 cup olive oil
6 tablespoons butter
Pat birds dry, season with salt and pepper, inside and out. Tuck juniper berries and onion wedge inside each bird; tuck wings underneath and truss securely. Using a large heavy skillet with a lid, melt 3 tablespoons butter and oil on medium high heat, being careful not to brown butter; place birds in pan, breast side down, in hot fat. Cook about 8 minutes, turning once to brown both sides. Squeeze fresh lemon juice over all, baste continually, and cook until juices from the thigh run pink (5 to 7 minutes more). Remove birds to warm platter and keep warm. Pour excess grease from the pan and deglaze with 1/2 cup white wine, add 3 tablespoons butter and swirl the pan. Pour over birds and serve.