Sauteed Quail With Raisins

1. 1

   Sprinkle quail on all sides with salt and pepper.

2. 2

   Heat half of butter in skillet, with lid, large enough to hold opened quail in one layer without crowding.

3. 3

   Add quail, breast side down, in skillet, and cook until golden brown on one side, about 2 minutes.

4. 4

   Cook about 1 minute on second side until golden.

5. 5

   Scatter shallots around quail and cook briefly, stirring.

6. 6

   Sprinkle with Cognac and add broth.

7. 7

   Cover and let simmer about 8 minutes.

8. 8

   Add grapes, cover and cook 2 minutes more.

9. 9

   Transfer quail to warm platter.

10. 10

    Let sauce cook down 2 minutes.

11. 11

    Swirl in remaining butter.

12. 12

    Return quail to sauce.

13. 13

    Heat sauce briefly and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.