Quail Roasted In Vine Leaves

Ingredients

• 12 large vine leaves
• 12 quail, about 1/4 pound each
• Salt to taste if desired
• Freshly ground pepper to taste
• 12 thin slices salt fatback, each measuring 2 1/2 by 4 inches
• 6 tablespoons butter
• 2 tablespoons Cognac

6 servings

Preparation

1. Preheat oven to 450 degrees.
2. If vine leaves have been packed in brine, drain. Add to basin of salt water, rinse, pat dry.
3. Sprinkle quail inside and out with salt and pepper. Truss and cover each with vine leaf. Cover with rectangle of fatback. Tie with string.
4. Using 4 tablespoons of butter, grease 2 skillets and arrange half of quail, breast side up, in each. Quail should not be too close. Bake in oven 10 minutes. Turn on sides and bake about 3 minutes. Turn to other side and bake 3 to 5 minutes.
5. Transfer quail to other skillet and pour fat from empty one. Add 1/2 of Cognac and stir to dissolve particles. Add 1/2 of broth and cook 5 minutes.
6. Transfer quail to skillet containing broth. Pour fat from second skillet. Repeat with remaining Cognac and broth. Pour sauce on quail.
7. Remove string and fatback, or broil until fatback is crisp.
8. Heat remaining 2 tablespoons of butter in skillet and when it is hazelnut brown pour it over quail. Serve hot with wild rice or on toast.

45 minutes