2 quail (clean with necks cut off)
2 c. brown sugar (recipe below)
2 Juniper berries, crushed
1/4 c. clarified butter

BROWN SAUCE:

Veal bones or chicken bones or combination of both
1 c. chopped onion
1 c. chopped carrots
1 c. chopped celery
2 garlic cloves, crushed
1 tsp. thyme
2 tsp. rosemary
1/2 c. parsley leaves
2 very ripe tomatoes, cubed
2 c. dry red wine
1 bay leaf
1 tsp. peppercorns

Simmer and strain brown sauce ingredients. Chill and remove any fat. Preheat oven to 350 degrees. Truss the birds with strong thread. Cook brown sauce and Juniper berries in saucepan until sauce is reduced in half. Using tongs, saute the birds in butter over moderately high heat in an ovenproof pan until they are lightly browned on all sides. Place the pan in the oven for 30 minutes and baste quail 2 or 3 times. Remove the birds to warm platter and put in a warm oven.

Spoon off excess butter and deglaze the saute pan with the reduced brown sauce, strain the sauce back into the pan and add fresh green seedless grapes (can substitute 4 oz. foie le gras). Pour the sauce over the birds and serve. Quail should be juicy.