Instructions: ** See recipe for Veal Stock, Gorgonzola Polenta, and Cranberry Relish.

Preheat your oven to 450 F. Holding quail, breast up, tuck wing tips under. Place a little of the pancetta, a sage leaf, and 2 juniper berries in the cavity of each bird. Sprinkle the cavity and outside of each bird with a little salt and pepper. Push each leg joint downward and fasten it to the carcass with a toothpick, pushing 1 toothpick through both legs.

Heat the olive oil in a large heavy skillet over very high heat.

Arrange birds in pan, breasts down. Saute, shaking pan occasionally until breasts are lightly golden, 2 to 3 minutes. Place the skillet in the oven and roast 5 to 6 minutes. Use tongs to turn birds breasts up and continue to roast until golden brown, about 6 minutes.

Remove the skillet from the oven and transfer the quail to 6 warm serving plates; keep warm while preparing sauce.

Discard any fat from the skillet and place the pan over medium-high heat. Deglaze the skillet, adding the gin and wine, scraping up any browned bits in a pan. Add your stock and boil gently until reduced enough to coat a spoon lightly. Stir in the remaining juniper berries, adjust your seasonings, and pour this over the birds.

Serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.