Grilled Quail With Sage And Pancetta

• 6 quail (I get mine at D'Artagnan.com and semi-boneless is easiest!)
• 6 small garlic cloves, peeled
• 6 small bunches fresh sage
• 6 slices pancetta
• 6 large fresh grape leaves
• toothpicks to close grape leaves

1. Rinse quails, inside and out, and dry well with paper towels.
2. Crush the garlic cloves with the side of a chef's knife. Put one garlic clove and one small bunch of sage inside each quail. Wrap each quail with a strip of pancetta. Set the whole thing in the center of a fresh grape (or lettuce) leaf. Fold the leaf around the bird to cover completely. Fasten the leaf closed with a toothpick which has been soaked in water for at least one-half hour.
3. Grill over smoldering coals for about 3 minutes on each side.
4. Teacher's Tip: If you can't find fresh grape leaves, you can use the ones that come in brine in the Middle-Eastern groceries, or use de-veined romaine lettuce leaves.

quail, garlic, sage, pancetta, fresh grape leaves, toothpicks

Taken from food52.com/recipes/36529-grilled-quail-with-sage-and-pancetta (may not work)