Recipe - Roasted Quail Pomegranate And Port Glaze Part 2 Of 2

2 tablespoon Olive oil
2 tablespoon Minced shallots
One half Chopped onion
One half Celery rib; chopped
1 tablespoon Minced garlic
1 cup Reserved oyster liquid
2 cup Raw oysters; chopped
3 cup Dense dayold white bread;
cut 1” cubes
Salt; to taste
Freshlyground black pepper;
to taste
4 Quail; split
One half cup Melted unsalted butter

Preheat oven to 350 degrees. Heat oil in a large saute pan. Add shallots,
onions, and celery. Cook for 2 to 3 minutes. Add the garlic and continue
sauteing for 1 minute. Add the oyster liquid and bring to a simmer. Add the
oysters and cook for 2 to 3 minutes. Place in a large bowl with bread cubes
and season with salt and pepper. To prepare quail, season the quail very
well including the inside meat with salt and pepper. Stuff each quail with
2 ounces of the stuffing, and brush with butter. Roast quail about 20
minutes. This recipe yields 2 main dish or 4 appetizer