Butter-Braised Quail With Carrots and Soy

Ingredients

• 6 tablespoons butter
• 8 quail
• patted dry and left whole
• 1 pound carrots
• trimmed and cut into bite-size pieces (or use baby carrots)
• 1/2 cup not-too-dry white wine
• stock or water
• 1 tablespoon soy sauce

Instructions

1. Put butter in a large casserole over medium heat; when foam subsides, add quail and raise heat to medium high.
2. Brown quickly on each side, for a total of about 5 minutes.
3. Stir in carrots, then turn heat to medium-low and cover.
4. Cook until both birds and carrots are tender, 15 to 20 minutes, turning birds once or twice during that time.
5. Remove cover and put birds and carrots on a platter; keep warm.
6. Turn heat to low for a minute, add wine to pan juices and turn heat to high; cook, stirring, until wine is reduced by about half, just a minute or 2.
7. Turn off heat; stir in soy sauce.
8. Spoon sauce over birds and serve immediately.