Roasted Quail with Fried Sage and Golden Raisins

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.

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