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1
Rinse the quails and pat them dry.
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2
Use poultry shears or a sharp knife to cut away the feet and any extra neck portions from the birds.
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3
Heat a small skillet over medium heat and add the salt and peppercorns.
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4
Roast the mixture, shaking the pan, until the peppercorns become fragrant and the salt just begins to color, about 2 minutes.
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5
Transfer the mixture to a cutting board and use the back of a heavy pot to very coarsely crush the peppercorns.
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6
Rub each quail generously inside and out with the peppercorn mixture.
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7
Refrigerate for 4 to 6 hours or overnight.
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8
When ready to cook the quails, prepare a charcoal grill or preheat the oven to 425 degrees.
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9
Whisk together the honey and vinegar.
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10
To grill the quails, have the coals at moderate heat.
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11
Place the quails breast-side down on the grill and brush them with the honey-vinegar mixture.
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12
Turn them every 3 to 4 minutes and baste with the sauce until all sides are browned and the juices from the quails are just rosy, about 12 to 20 minutes.
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13
(To roast in the oven, place the quails breast-side down in a roasting pan fitted with a rack and brush generously with the honey-vinegar mixture.
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14
Roast, turning every 5 minutes and basting again with the mixture, until they are nicely browned and the juices are just rosy, about 20 minutes.
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15
Remove them from the oven.)
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16
Allow the quails to sit, covered, for 5 minutes.
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17
Use poultry shears to split the quails down the middle and remove the back bone.
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18
Place the quail halves on a platter and garnish with chopped tarragon.
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19
Serve with cranberry relish (see recipe).
