Author: Bob and Robin Young

Source: Adapted by Robin Young

Web Page: www.rockinrs.com, http://boisefoodieguild.wordpress.com

1

For seasoning quail (for the best flavor, do this step 12 to 24 hours in advance): If using whole quail, first cut off the feet at the knee joint and the head at the base of the neck. (You can double-wrap and freeze these meager trimmings for a future bird stock.) Season the quail evenly all over with salt, cover loosely, and refrigerate.

2

Warm about ¼ cup of the olive oil with the fennel seeds in a 3-quart sautè pan over medium heat. Add the grapes and stir regularly as the grapes sizzle and release their fruity aroma, until the skins begin to split and the grapes yield their juice.

3

Cook uncovered, stirring occasionally until the grape sauce has a little body, 20 to 30 minutes. You should have about 2 cups. Taste. If the grapes are quite sweet, add a pinch of salt and/or a dribble of vinegar.

4

Warm about 2 tablespoons olive oil in a 12-inch skillet over medium heat. Wipe the quail and sausages dry, then place in a pan. They should sizzle on contact. Brown the quail and sausages evenly, 3 to 4 minutes on each side. Reduce the heat, tilt the pan, trapping the quail and sausages behind tongs or a strainer, and pour off the excess fat.

5

Add the grapes. They will see the regally as they bubble up around the quail and sausages - a moment to look forward to when making this dish. Cover and cook over medium-low heat until firm, like a ripe peach, another 12 minutes or so, turning the quail and sausages a few times to ensure even cooking.

6

Uncover and simmer to reduce the sauce to a rich, jammy consistency. Taste and correct with salt or vinegar.