Quail in White Wine Sauce Recipe from John Pisto - Home of Monterey's Cookin' Pisto Style, Internationally Syndicated Cooking Show

Recipe from the Kitchen of Television's Favorite Chef, John Pisto

*Quail in White Wine Sauce*
*(Serves 4)*

	8 fresh quail, semi-boned 4 tablespoons Pisto's Sensational Seasoning 1 and one-half cups white wine 4 teaspoons balsamic vinegar olive oil salt and black pepper to taste 8 garlic cloves, chopped coarsely
Butterfly quail. Marinate quail in 1 cup of white wine, 3 tablespoons olive oil, and 4 cloves of chopped garlic for 15 minutes. Preheat cast iron skillet for 10 minutes on medium heat. Sprinkle quail with Pisto's Sensational Seasoning and place on grill, skin side down and brown approximately 2-3 minutes on each side. Remove quail from skillet Preheat oven to 4000. Cover the bottom of a baking dish with one-half cup white wine. Place quail in baking dish skin side up. Bake for approximately 10 minutes or until done. In a medium frying pan, saute remaining garlic in olive oil over high heat. Add balsamic vinegar, salt and pepper. Pour one-quarter cup of quail juice from the baking dish into the frying pan and stir until the mixture reduces to a syrup. Pour the syrup over quail and serve.