Maple-Glazed Quail With White Bean Ragout

• 4 (4-ounce) dressed quail
• 2 medium onions, diced
• 1 tablespoon sugar
• 4 fresh mushrooms, sliced
• 1 teaspoon white vinegar
• 1/3 cup fine, dry breadcrumbs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 3 tablespoons butter or margarine, melted

1. Remove breast and back bones from quail; set quail aside.
2. Saute onion in a nonstick skillet over low heat 10 minutes or until browned; add sugar and mushrooms, and saute until tender. Stir in vinegar and next 4 ingredients. Spoon into quail cavities, and secure with wooden picks. Tuck wings under, and place, breast side up, in a buttered 2-quart baking dish. Brush with melted butter.
3. Bake at 350u0b0 for 20 minutes or until done. Serve over a bed of White Bean Ragout; drizzle evenly with Maple Brown Sauce.

quail, onions, sugar, mushrooms, white vinegar, breadcrumbs, salt, pepper, thyme, butter

Taken from www.myrecipes.com/recipe/maple-glazed-quail-with-white-bean-ragout (may not work)