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1
Using a wire whisk, combine the marinade ingredients in a stainless steel bowl.
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2
Add the quail and rub thoroughly with the marinade, inside and out.
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3
(Don't be afraid to use your hands.)
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4
Cover the bowl and refrigerate for several hours or overnight.
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5
The Port Sauce accompaniment may be made while the quail is marinating.
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6
Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375F oven for 2 hours, turning occasionally, until everything is well browned.
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7
Transfer the bones and vegetables to a heavy-bottomed stockpot and cover with the water.
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8
Bring to a boil, add the beef and veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours.
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9
Strain this rich stock into another saucepan, add the cup of port, and simmer again to reduce liquid to 1 1/2 cups.
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10
At this point the sauce may be cooled and refrigerated for up to two days.
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11
Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving.
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12
This will both enhance the final flavor and give the sauce a silken sheen.
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13
To cook the quail, preheat the oven to 350F.
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14
Heat 2 tablespoons of olive oil in a castiron or other heavy-bottomed, ovenproof skillet over medium heat.
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15
Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side).
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16
Place the ovenproof skillet and quail in the oven for 9 minutes.
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17
Serve immediately with the port sauce.
