Great recipes and advise!
An easy recipe by Alain Senderens that I have tried with whole "local" California quail specifies butter and oil in a skillet. When the butter starts lo lightly brown you put the quail in 2 minutes per side plus 1 minute on the breast in order to brown them evenly and then 3 more minutes in a pre-heated oven to 430.
After de-greasing the skillet you deglaze it with port, reduce to a 1/4 add some raisins and cream and reduce until you have an "unctuous" consistency. Serve on bread slices fried in butter with the sauce around them.
JC
