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Roasted Quail With Sage and Golden Raisins Recipe

The sweet raisins and honey complement the earthy flavor of the sage in this delicious roasted quail recipe

Roasted Quail With Sage and Golden Raisins Recipe
This golden raisin sauce is a tasteful touch to a classic quail recipe. (Jenny Nguyen-Wheatley photo)
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Big flavors can come in small packages, and quail are the birds that prove that statement. Not quite as dark as doves but slightly gamier than pheasant, quail have a richness to them that are irresistible when served whole. They are fairly easy to pluck, and so quick and simple to cook. Try not to overcook them, though; you want the quail to stay succulent. Figure about two quail per person.

For the sake of presentation, I kept the quail whole. But if you have ever eaten quail this way, you’ll know that it’s impossible to eat one without using your fingers. This usually isn’t a problem among the rough company I keep, but for a smoother, less messy dining...

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