INGREDIENTS:
• 6 quail
• 6 slices of goat cheese (about 1/2 oz. each)
• 2 Tablespoons butter
• 2 Tablespoons oil
• 2 shallots finely chopped
• scant 1 cup Riesling
• 2 Tablespoons Cognac
• 4-5 Tablespoons crème fraîche
• 5 oz. green seedles grapes, cut in half
• salt and freshly ground black pepper
• For garnish (optional): grape leaves
PREPARATION:
1. Season the quail inside and out with salt and pepper. Put the goat cheese inside each bird.
2. Heat half 1 tablespoon of butter and 1 tablespoon of oil in a wide saucepan with a lid. Put in the birds and brown them all over.
3. Remove them and cover to keep warm. Discard the fat if it has burned and replace it with new.
4. Add the shallots and cook unti they are soft but not colored.
5. Deglaze the pan with the Cognac. Return the birds and bring to a simmer.
6. Cover and cook gently for 10 minutes. Remove the birds again and cover to keep warm.
7. Whisk the crème fraîche into the juices in the saucepan and add the grapes. Simmer gently to heat through.
To Serve:
Arrange the birds on a warm serving dish. Spoon over the grape sauce, garnish with the vine leaves, if using and serve at once.
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