Pan-Fried Quail with Fried Crumbs

1. 1

   In a medium skillet, melt the butter over moderate heat.

2. 2

   Add the bread crumbs and the seasonings and saute, tossing until golden brown.

3. 3

   Serve with the Quail.

4. 4

   Lightly rub the quail with salt and pepper and the bruised juniper berries.

5. 5

   In a large heavy skillet, warm the butter over moderately high heat.

6. 6

   Add the birds, skin side down, and saute for 4 to 5 minutes, until browned.

7. 7

   Turn the birds and cook another 5 minutes, or longer, until pink and juicy.

8. 8

   Sprinkle with the gin and ignite, shaking the pan until the flames subside.

9. 9

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.