-
1
Combine the wine, honey, mint and sage in a large bowl and season with salt and pepper to taste.
-
2
Peel the pomegranates and carefully remove the seeds by breaking the pomegranates into sections.
-
3
Place the pomegranate seeds and the quails in the wine mixture.
-
4
Let marinate in the refrigerator, 2 to 4 hours.
-
5
Remove the quails from the marinade and pat dry.
-
6
Drain the seeds out of the marinade.
-
7
Reserve 1/3 cup of the seeds and stuff the quails with the rest.
-
8
Reserve the marinade.
-
9
Truss the quails and wrap each in two slices of pancetta.
-
10
Preheat the oven to 375 degrees.
-
11
In a large ovenproof skillet, heat the lard or oil and quickly brown the quails.
-
12
Place them in the oven and bake 6 to 8 minutes.
-
13
Remove the quails from the oven and transfer them to a serving platter.
-
14
Deglaze the pan with the reserved marinade over high heat, stir in the reserved pomegranate seeds, pour over the quails and serve.
