Roast Quail with Juniper Berries III
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  12 ea Quail, necks and feet removed
   6 sl Pancetta, thin (Italian dry-cured unsmoked bacon)
        -- coarsely chopped OR
   6 sl Bacon, coarsely chopped
  12 ea Sage, leaves, fresh OR
 1/2 ts Sage, dried
 1/4 c  Oil, olive
  36 ea Juniper, berries, toasted in dry skillet for 5 minutes
        Salt (to taste)
        Pepper (to taste)
 1/4 c  Gin (optional)
 1/2 c  Wine, white, dry (optional)
   2 c  Stock, Veal
        toothpicks

Preheat your oven to 450 F. Holding quail, breast up, tuck wing tips under.
Place a little of the pancetta, a sage leaf, and 2 juniper berries in the
cavity of each bird. Sprinkle the cavity and outside of each bird with a
little salt and pepper. Push each leg joint downward and fasten it to the
carcass with a toothpick, pushing a toothpick through both legs.

Heat the olive oil in a large heavy skillet over very high heat. Arrange
birds in pan, breasts down. Saute, shaking pan occasionally until breasts
are lightly golden, 2 to 3 minutes. Place the skillet in the oven and roast
5 to 6 minutes. Use tongs to turn birds' breasts up and continue to roast
until golden brown, about 6 minutes. Remove the skillet from the oven and
transfer the quail to 6 warm serving plates; keep warm while preparing
sauce.

Discard any fat from the skillet and place the pan over medium-high heat.
Deglaze the skillet, adding the gin and wine, scraping up any browned bits
in a pan. Add your stock and boil gently until reduced enough to coat a
spoon lightly. Stir in the remaining juniper berries, adjust your
seasonings, and pour this over the birds. Serve immediately. Serves 6.

Source: New York's Master Chefs, Bon Appetit Magazine
:  Written by Richard Sax, Photographs by Nancy McFarland
:  The Knapp Press, Los Angeles, 1985
Chef: Seppi Renggli, The Four Seasons Restaurant, New York
Owners: Tom Margittai, and Paul Kovi

From: Fred Ball, 13 Aug 98