Stuffed Quail in A Nouveau Wine Reduction

6 tablespoons extra virgin olive oil

3 large shallots, thinly sliced

6 tablespoons of port

4 tablespoons of cognac

Freshly ground pepper

12 semiboneless quail

1 small onion, quartered

1 meduim carrot, cut in to 4 pieces

1 celery stalk, cut in to 4 pieces

5 sprigs fresh thyme

Contributed by:

Fried Green Tomatoes
213 N. Main ST
Galena, IL 61036

1 garlic clove, peeled
1/2 cup Nouveau Wine
1 teaspoon cornstarch
2 tablespoons water

Heat 2 tablespoons oil in a large heavy skillet over medium-high heat; add shallots and cook, stirring frequently, until lightly golden, about 3 minutes. Stir in 4 tablespoons port and 3 tablespoons cognac. Continue cooking, stirring constantly, until stuffing is fairly dry, about 2 minutes; season to taste with salt and pepper, then spread on a plate to cool.Rinse quail inside and out and pat dry. Stuff 1 quail with 3 tablespoons stuffing. Tie legs together with string and push legs up against body. Thread cavity closed with a wooden pick. Repeat with remaining quail.Put oven rack in middle position and heat oven to 350°.Season quail with salt and pepper. Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Brown 6 quail on all sides, about 10 minutes total. Transfer quail, breast side up, to a large shallow baking pan, brown remaining quail and transfer to baking pan.  Add onion, carrot, celery, thyme, garlic and 1 tablespoon cognac to skillet. Cook over medium-high heat, stirring and scraping up any browned bits, for 2 minutes. Scatter reserved onion, carrot, celery, thyme and garlic around pan with quail.Remove strings and picks from quail, then roast quail until just cooked through (cut into inner thigh; meat will be slightly pink), 6 to 8 minutes.Transfer quail to a serving dish. In a small saucepan, combine wine, remaining 2 tablespoons port and remaining tablespoon cognac; bring to a boil, then remove from heat. Dissolve cornstarch in water and stir into sauce; bring to a simmer, remove from heat and season with salt and pepper to taste. Serve quail with sauce.