Roasted Quail with Cherry and Red Wine Sauce

Ingredients

• Sauce

  • 1 teaspoon (5 ml) cornstarch
  • 1 teaspoon (5 ml) water
  • 1/4 cup (60 ml) honey
  • 1 cup (250 ml) red wine
  • 1 cup (250 ml) chicken broth
  • 1/4 teaspoon (1 ml) cracked black pepper
  • 1 clove
  • 1/4 cup (60 ml) dried cherries

• Quail

  • 3 large quail, partially boned and halved (see note)
  • 2 tablespoons (30 ml) olive oil
  • Salt and pepper