Oven Roasted Quail

Roasted Quail
2 If the quail is frozen defrost it overnight in the refrigerator.
3 Let come to room temperature - about 30 minutes
4 Preheat the oven to 500F.
5 Pat the quail dry with paper towels.
6 Truss the bird according to the instructions in the accompanying post.
7 Place a small sliver of orange in the cavity of each quail and add a little thyme or rosemary.
8 Brush with melted butter.
9 Sprinkle with salt and pepper.
10 Roast in a 500F degree oven for 10 minutes.
11 Remove from the oven and brush with the lavender balsamic glaze.
12 Return to the oven for 3 to 5 minutes, depending on the size of the quail.
13 Remove from the oven and set aside to rest for 10 minutes, loosely tented with aluminum foil.
Citrus Balsamic Glaze
16 Add the balsamic vinegar, the chardonnay, the orange juice, lemon slice, and rosemary sprig to a pan - I find that a high sided frying pan helps the glaze reduce faster.
17 Simmer the glaze until it is reduced by about 1/3 (5 to 10 minutes for me) It will thicken as it cools but does not need to be thick to use on the quail.
18 Set aside until needed.
Camembert Cheese Grits
21 In a large, heavy saucepan bring the water, cream, butter, and salt to a boil.
22 Slowly pour the grits into the saucepan, stirring constantly.
23 Cook according to the instructions on the package, about 5 minutes for quick grits, stirring constantly.
24 Stir in the cheese and continue to stir slowly until the cheese is completely melted into the grits.
25 Taste and adjust the salt.
26 If the texture of the grits is too thick for you add a little cream. If it's to think cook it a little longer, stirring constantly.
Assembly
29 Clip kitchen twine and remove it from the roasted quail. Remove the orange slivers and herbs from the cavity if desired.
30 Spoon a portion of the grits in a circle in the center of a plate.
31 Carefully add the glazed quail.
32 Spoon some more of the glaze over the top.
33 Sprinkle with pecans.