Pan-Seared Quail with Grape and Port Reduction

Preparation Phase: Season your quail generously inside and out about 45 minutes before cooking. This gives the salt time to penetrate the delicate meat.

Reduction Preparation: Sauté shallots until translucent, then add halved grapes and port wine. Reduce until syrupy - this takes about 15 minutes.

Quail Searing: Heat oil in a large skillet over medium-high heat. Sear the quail for 4 to 5 minutes per side until the skin is beautifully crisp.

Sauce Finishing: Gently reheat the reduction and swirl in cold butter until the sauce becomes glossy and rich. Spoon it over the quail.