Quail with Grapes and Pearl Onions

Preparation

Take the quail out of the fridge and salt them well. Let them come to room temperature.

Meanwhile, peel the pearl onions. You do this by boiling them in salted water for 2 minutes. Drain, let cool enough to handle, then slice off the root end of each onion. The peels will slip off. Set aside.

Heat the butter in a pan large enough to hold all the quail plus the onions and the grapes. Over medium heat, cook the quail, breast-side up. During cooking, spoon the hot butter over the tops of the birds to gently cook the breast meat. You can flip the quail if you want them browner, but this risks overcooking. Cook like this for 5 to 8 minutes.

Add the minced ginger, pearl onions, and garlic, and keep cooking for another 2 to 3 minutes. Don’t let the garlic burn.

Add the grapes, shake the pan to coat everything with butter, and sprinkle everything with salt and black pepper. Cook like this until the grapes start popping, about 2 minutes, then serve with crusty bread.

Reprinted with permission from Pheasant, Quail, Cottontail: Upland Birds and Small Game from Field to Feast.