Roast Quail with Juniper Berries Iii (Quail)

• 12 each quail necks and feet removed
• 6 slices pancetta thin, or 6 sl bacon, coarsely chopped
• 12 each sage leaves, fresh, or 1/2 ts sage, dried
• 1/4 cup vegetable oil olive
• 36 each juniper berries toasted in dry skillet for 5 minutes
• 1 x salt (to taste)
• 1 x black pepper (to taste)
• 1/4 cup gin
• 1/2 cup wine white, dry
• 2 cups stock veal

1. Preheat your oven to 450 F. Holding quail, breast up, tuck wing tips under.
2. Place a little of the pancetta, a sage leaf, and 2 juniper berries in the cavity of each bird.
3. Sprinkle the cavity and outside of each bird with a little salt and pepper.
4. Push each leg joint downward and fasten it to the carcass with a toothpick, pushing 1 toothpick through both legs.
5. Heat the olive oil in a large heavy skillet over very high heat.
6. Arrange birds in pan, breasts down.
7. Saute, shaking pan occasionally until breasts are lightly golden, 2 to 3 minutes.
8. Place the skillet in the oven and roast 5 to 6 minutes.
9. Use tongs to turn birds' breasts up and continue to roast until golden brown, about 6 minutes.
10. Remove the skillet from the oven and transfer the quail to 6 warm serving plates; keep warm while preparing sauce.
11. Discard any fat from the skillet and place the pan over medium-high heat.
12. Deglaze the skillet, adding the gin and wine, scraping up any browned bits in a pan.
13. Add your stock and boil gently until reduced enough to coat a spoon lightly.
14. Stir in the remaining juniper berries, adjust your seasonings, and pour this over the birds.
15. Serve immediately.

thin, sage, vegetable oil olive, skillet, salt, black pepper, gin, wine white, stock veal

Taken from recipeland.com/recipe/v/roast-quail-juniper-berries-iii-46465 (may not work)