Ingredients

8 quail
Pepper
1/3 stick butter
2 Tbsp. brandy
1/4 C. white wine
1 C. stock or water
24 canned black cherries
1/4 C. syrup from cherries
1/2 tsp. grated lemon rind
1 tsp. lemon juice

Cooking Instructions

Salt and pepper quail and roast in oven until well browned. Add brandy, wine, and water and continue cooking 10-12 minutes turning several times. Remove quail to hot plates, strain sauce into small saucepan, add cherries, cherry syrup, lemon rind and lemon juice, and a little more stock or water if needed. Simmer until cherries are warmed through. Spoon sauce over quail and place green peas and a baked potato with butter, a trace of sour cream and sprinkling of chives.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)